Farro Cakes

  • For the Cakes
  • 1 cup cooked farro
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup chopped rocket
  • 1 teaspoon chopped fresh thyme
  • 4 green onions (white part only), finely chopped
  • 1 clove garlic, grated
  • 1 tablespoon flour
  • 1 tablespoon breadcrumbs
  • 2 tablespoons freshly grated Parmesan
  • 2 eggs, lightly beaten
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon unsalted butter
  • 1/2 tablespoon extra-virgin olive oil
  • For the Topping
  • Extra-virgin olive oil
  • 4 eggs
  • 1 cup of rocket
  • 1 teaspoon of lemon juice
  • Parmesan wedge
  • Sea salt

For the cakes: In a large bowl, combine the farro, parsley, rocket, thyme, green onions, garlic, flour, breadcrumbs, Parmesan, eggs, salt and pepper. Mix well.

Heat a cast-iron pan over medium-high heat. Add the butter and olive oil. Form the farro mixture into four cakes by packing it into a 1/4 cup measuring cup. Add the cakes to the hot pan and gently flatten with the back of the measuring cup. Cook until the farro crusts and becomes a dark brown, then flip and cook until well-browned on the reverse side.

For the topping, heat 2 tablespoons olive oil in a nonstick skillet. Crack in the eggs and cook, sunny-side up, just until the whites are cooked but yolks are still runny.

In a small bowl, toss the rocket with 1 tablespoon olive oil and the lemon juice.

To serve, place a farro cake on plate, cover with a fried egg and top with rocket salad. Grate some parmesan over the rocket and finish with a sprinkle of sea salt.

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