Snack

Crispy Freekeh Cakes with Roasted Beet Purée & Pomegranate Molasses Oil

Name: Crispy Freekeh Cakes with Roasted Beet Purée & Pomegranate Molasses Oil
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 2 servings
Ingredients: ¾ cup cooked freekeh (or 3 oz dry, cooked according to package); ⅓ cup plain yogurt; 1 medium roasted beet (or canned, drained); 2 tbsp tahini; 1 tbsp lemon juice; 2 tbsp pomegranate molasses; 3 tbsp olive oil (divided); 2 tbsp fresh mint, finely chopped; 1 tbsp fresh parsley, finely chopped; ½ tsp salt; ¼ tsp black pepper; 1 tsp pomegranate seeds (garnish)

Freekeh (fire-roasted immature wheat) is bound with yogurt and herbs, pan-seared until the exterior crisps to a deep golden shell while the interior stays tender and chewy. A bright roasted-beet purée and pomegranate-molasses oil provide tangy contrast.

577calper serving 18gprotein 63gcarbs 32gfat 12min prep 22min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this