Zucchini Farro Cakes

July 3, 2014

Z and F Cakes

This was my first time using farro. I use quinoa and bulgur pretty frequently and figured that farro wasn’t too big of a leap from those grains. For those of you that are also new to farro, it’s similar to brown rice—but heartier. Trader Joe’s sells a really great 12-minute package of it. 

When I came across a recipe to use both farro and zucchini, I was intrigued. If you’ll recall, I have an insatiable zucchini appetite. This recipe delivered everything I wanted. The cakes have a great combination on zucchini and farro. You can add just about any topping. We tried roasted tomatoes. I think sour cream or even ketchup would work well.

You may notice that there are more eggs than you would expect in the recipe. Don’t be discouraged; they are totally there for a reason. Using a couple of extra eggs makes the cakes light and fluffy—almost like they are a distant cousin of egg fu yung. It also helps everything stick together. And not sticking together can be a vegetable patty’s main demise.

After my farro maiden voyage, I’m happy to say that I’m sold. I have a few other ideas for it percolating in my mind. For now, zucchini farro cakes are everything I could have asked for. 

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Zucchini Farro Cakes
Hearty little patties that perfectly combine zucchini and farro.
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Ingredients
  1. 3 1/2 cups shredded zucchini
  2. 1 teaspoon salt
  3. 2 cups cooked farro
  4. 1 cup panko
  5. 3 tablespoons fresh parsley
  6. 2 tablespoons whole wheat flour
  7. 3 large eggs
  8. 3 garlic cloves, minced
  9. Pan spray
Instructions
  1. Begin by getting some of the moisture out of the shredded zucchini. Add the zucchini to the middle of a clean dish cloth, bring together the four sides so that you have a zucchini pouch and twist. You'll begin to see light green zucchini juice escape.
  2. Add all of the ingredients (minus the pan spray) in a large bowl and stir to combine.
  3. Shape your patties and add to a frying pan set over medium heat (with a good dose of cooking spray added). Cook for about 5 minutes on each side or until golden brown. Repeat until all of the zucchini mixture is used. You should get about 12-14 patties.
Adapted from Cooking Light
Adapted from Cooking Light
Maysquared.com http://www.maysquared.com/blog/
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