Farro Cakes

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyMedium

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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