Golden Romanesco Freekeh Cakes with Nigella Lemon Labneh

Golden Romanesco Freekeh Cakes with Nigella Lemon Labneh 🌿🍋 These little pan-crisp cakes are built around a fresh green crunch: tender chopped romanesco, chewy nutty freekeh, scallions, herbs and a cool lemon labneh spooned over the top. Nigella seeds add a gentle oniony savoury note, while the labneh keeps the whole plate bright instead of heavy. They work as a vegetarian dinner with salad, a brunch plate with eggs, or a snacky starter with extra lemon wedges. Yield: 10-12 small cakes Time: about 40 minutes Ingredients: For the cakes: - 1 medium romanesco, about 550 g, cut into small florets - 2 cups cooked freekeh, cooled and patted dry - 3 scallions, thinly sliced - 1 small handful parsley, finely chopped - 1 small handful mint or dill, finely chopped - 1 large egg - 4 tbsp chickpea flour, plus 1 extra tbsp if the mix feels loose - 1 tsp lemon zest - 1/2 tsp ground cumin - 1/2 tsp fine sea salt - 1/4 tsp black pepper - 3-4 tbsp olive oil or neutral oil, for frying For the nigella lemon labneh: - 240 g labneh or very thick Greek yogurt - 1 tbsp lemon juice - 1 tsp lemon zest - 1 small garlic clove, finely grated - 1 tbsp olive oil - 1 tsp nigella seeds, plus more to finish - Small pinch of salt To serve: - Lemon wedges - Extra herbs - Cucumber ribbons, dressed leaves, or tomatoes - A little chilli oil, optional Method: 1. Cook the romanesco. Steam the florets for 4-5 minutes, or roast them at 220 C / 425 F for 12-15 minutes, until just tender. They should still look bright green and hold a little bite. Cool slightly, then chop into small pieces. 2. Dry the base. Pat the cooked freekeh dry with kitchen paper if it feels damp. This helps the cakes fry crisp instead of turning soft in the pan. 3. Mix the cakes. Add chopped romanesco, freekeh, scallions, parsley, mint or dill, egg, chickpea flour, lemon zest, cumin, salt and pepper to a bowl. Stir until the mixture clumps when pressed. If it falls apart, add the extra tablespoon of chickpea flour and rest for 10 minutes. 🥣 4. Shape firmly. Press the mixture into 10-12 small cakes, about 1.5 cm thick. Compact edges are important, because loose crumbs can break away during frying. 5. Stir the labneh. Mix labneh with lemon juice, lemon zest, garlic, olive oil, nigella seeds and a small pinch of salt. Keep it cold so it contrasts with the hot cakes. 6. Fry until golden. Heat a wide pan over medium heat with a thin layer of oil. Fry the cakes for 3-4 minutes on the first side without moving them, then turn carefully and cook 3 minutes more. The crust should be deep golden with green flecks at the edges. 7. Serve. Spoon the cold nigella lemon labneh onto plates, add the hot cakes, then finish with extra nigella, herbs, lemon wedges and a tiny drizzle of chilli oil if you like heat. ✨ Serving and storage: - Best texture: serve straight from the pan while the edges are crisp. - Make ahead: cook the freekeh and stir the labneh up to 24 hours ahead. - Leftovers: store cakes and labneh separately for up to 2 days. - Reheat: use a dry pan or hot oven so the crust comes back. - Bigger meal: add cucumber salad, tomatoes, peppery leaves, or a soft egg. Save this one for a bright vegetarian plate with crunch, herbs and cool lemony sauce. 💚 Tasteloom.club - easy recipes for everyday cravings