These Zucchini & Emmer Cakes are a delicious and healthy dish, combining shredded zucchini and farro, seasoned with fresh herbs and spices, perfect as an appetizer or a light meal.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Emmer | 1 cup | also known as Farro |
Zucchini | 4 cup | 3 zucchini = about 4 shredded cups |
Salt | 2 tsp | |
Egg | 3 | beaten |
Green Onion | 3 | thinly sliced |
Parsley | 2 tbsp | chopped |
Whole Wheat Flour | 4 tbsp | |
Black Pepper | 1/2 tsp | |
Garlic | 2 clove | |
Dijon Mustard | 1 tbsp | |
Olive Oil | 2 tbsp | extra virgin |
PREPARATION
Cook the farro.
1 cup of dried farro will yield about 2 cups of cooked. Sometimes I do a little extra to have it around for sprinkling on salads or adding to soup. Cover generously with water in a large pot, add 1 tsp of salt and boil until tender, about 30 minutes.
Shred the zucchini.
In the meantime, using a box grater, shred the zucchini and place in a large bowl. Toss with ½ tsp of salt and let sit in a colander or strainer for 10 minutes. Liquid will begin to release from the zucchini. After the 10 minutes, squeeze as much liquid as possible out. The drier the better.
Combine
shredded zucchini with the beaten eggs, chopped parsley, green onions, dijon, black pepper, whole wheat flour and 1 ¼ tsp salt. Stir to combine well. I like to use my hands for this! Let the mixture sit for 5 minutes to hydrate the flour.
Cook the patties.
In a heavy skillet, heat 2 TB of olive oil. Form the mixture into a tight ball, place in the pan and press flat with a spatula to form 3” patties that are ¼” thick. Cook over medium heat until golden on one side, 2 minutes. Flip and cook another 1-2 minutes on the other side. Remove to a paper towel lined plate.
Serve as you like.
They can be sprinkled with feta and served with a simple salad, like above in the photograph. They can be topped with poached eggs and tomato sauce. If you dream it you can do it! They are delicious eaten on their own as an appetizer. Enjoy.