Crispy savoury farro cakes

    2 hours 18 min

    By using a little egg and a touch of finely grated Parmesan, I was able to make farro cakes that didn't fall apart in the pan. The key is letting one side cook until a crispy surface forms, then you can flip them. How you serve them is up to you, but the possibilities are endless.


    1 person made this

    Ingredients
    Serves: 6 

    • 700ml water
    • 200g farro, not rinsed
    • 1 tablespoon coarse sea salt, or to taste
    • 2 sprigs fresh thyme
    • 1/2 onion, finely diced
    • 3 cloves garlic, minced
    • 40g finely diced red pepper
    • 1/2 teaspoon freshly ground black pepper
    • 30g freshly grated Parmesan cheese
    • 1 large egg
    • 1 pinch cayenne pepper
    • 4 tablespoons olive oil for frying

    Method
    Prep:15min  ›  Cook:53min  ›  Extra time:1hr10min chilling  ›  Ready in:2hr18min 

    1. Place water, farro and salt in a large pot. Stir in thyme, onion and garlic. Bring to the boil over high heat. Reduce heat to low; cover and simmer until farro is very tender, 40 to 45 minutes. Drain well for about 10 minutes (do not rinse). Remove sprigs of thyme.
    2. Transfer farro to a large bowl. While farro is still hot, add red pepper, black pepper, grated cheese, egg and cayenne pepper. Mix thoroughly and allow mixture to come to room temperature. Cover with cling film; refrigerate until thoroughly chilled, about 1 hour.
    3. Heat oil in pan over medium-high heat. Because there are no binders like flour or breadcrumbs, the cakes are almost impossible to form with your hands. Use an ice cream scoop and pack it with the farro mixture; turn out onto hot pan. Gently press down farro cakes to slightly flatten them. After a minute or so when cakes are frying nicely, reduce heat to medium. Continue cooking the first side until you can see the bottom turning brown and a thick crust forming, 4 to 5 minutes. Do not flip until a crisp brown crust has formed.
    4. Flip cakes and continue frying over medium heat until second side forms a crispy crust, 4 or 5 minutes.

    Parmesan cheese:

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

    See it on my blog

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