Crispy Farro Cakes – All Killer, No Filler

I had some crispy farro cakes at a eating theater a acre back, as well as idea they would brand for an interesting video, but when I started to interrogation diverse recipes as well as techniques, I discovered something a trivial surprising; at that spot was no such affair equally a “pure” farro cake.

Every recipe I came across had some type of filler used to help bind the mixture together. I didn’t actually empathise this, until I proceeded to brand a batch using cipher but cooked as well as cooled farro. They completely brutal apart inwards the pan, as well as I ended upwards alongside something to a greater extent than similar crispy fried rice. Not a bad affair past times whatsoever means, but non farro cakes.

After a few to a greater extent than experiments, I discovered that past times using a trivial egg, as well as a touching on of finely grated Parmigiano Reggiano cheese, I was able to arrive operate alongside no non-ancient grain additions. The whole telephone substitution is the crust. By letting the commencement side laid upwards until a well-browned, crispy surface forms, the cakes educate plenty construction to brand the flip possible.

One affair I failed to refer inwards the clip; you lot should depository fiscal establishment gibe your mixture for seasoning earlier frying the cakes. I used a practiced sum of tabular array salt when I cooked my farro, but you lot should however gustation as well as adjust.

And acre these were non bad alongside the crème fraiche as well as golden trout roe, at that spot are as well as thence many ways these could last otherwise used. As usual, I’ll last lurking on Twitter as well as Instagram to come across what you lot come upwards up with, as well as thence fair warning. I actually promise you lot laissez passer on these a drive soon. Enjoy!

Ingredients for close vi farro cakes:

1 loving cup farro, non rinsed

3 cups water

1 tablespoon kosher salt

2 springs thyme

3 garlic cloves, finely minced or crushed

1/2 loving cup finely diced onion

- simmer covered close 45 minutes until really tender, drain well, but DO NOT rinse

Then add:

1/4 loving cup finely diced reddish bell pepper

1/2 teaspoon freshly solid soil dark pepper

1 ounce (about a 2-inch foursquare piece) freshly grated Parmigiano Reggiano (if you lot purpose existent Parmigiano Reggiano, as well as grate it on a microplane, you’ll teach close 3/4 of a cup)

1 large egg

pinch cayenne

salt as well as pepper to taste
1/4 loving cup olive petroleum for frying