feasting with friends

Zucchini Farro Cakes {with Herbed Goat Cheese & Slow-Roasted Tomatoes}

I’ve been worried if this cocktail sipping, sweet eating, Fiesta Friday group will accept my offering today. After all, it is quite healthy. Friday can be an indulgent day. However, I’m not in an indulgent mood today [to eat…yes, but to cook…no]. So everyone gets a dose of the “healthies”, compliments of moi! Zucchini, farro [yes, that grain again], fresh herbs, goat cheese and tomatoes. These vegetarian friendly, savory cakes are suitable for appetizers, lunch or dinner. And I have a confession…I had one for breakfast! That is really saying something about how much I liked them.

zucchini farro cakes | feasting with friendsLast weeks party was a ton of fun with Johnny and Saucy! Talk about a good dose of sass and frass! I’ll be heading over to Angie’s in a bit, maybe she’ll offer some of her “Novice Gardener” tips today..tis the season after all in my neck of the woods! I understand co-hosting duties will be conducted by two lovely ladies, Jhuls from The Not So Creative Cook and Selma from Selma’s Table.

zucchini farro cakesThese zucchini farro cakes are quite simple to make. The tomatoes, a garnish for these cakes can be roasted ahead of time. Did you see my post on roasting cherry tomatoes? If not, you can find the link, here. The farro cooks while the zucchini is shredded and drained. Doesn’t it look good?

zucchini farro cakes | feasting with friendsNext, the farro and zucchini join up in a large bowl. Breadcrumbs, herbs, garlic, a bit of whole wheat flour and eggs are added. It’s mixed well and shaped into a dozen delectable cakes.

zucchini farro cakesThe cakes are then browned in a saute pan with mere 1/2 teaspoon of olive oil each.

zucchini farro cakesThen the fun part…serving them! A light sauce is made with softened goat cheese, milk and fresh herbs. It really enhances the flavor of the cakes. A little splattering of the roasted tomatoes add color and yet another layer of flavor.

zucchini farro cakesSo have I tempted you enough into making your own batch?

zucchini farro cakesHere’s what you’ll need and the “how-to” get it done….

Zucchini Farro Cakes

  • Servings: 6
  • Time: 45mins
  • Difficulty: easy
  • Print

zucchini farro cakesNote: The time of 45 minutes is “hands on”. An additional 3 hours is required for the roasting of the cherry tomatoes.

Ingredients:
Tomatoes: 1½ pounds of cherry tomatoes
2 Tablespoons of olive oil
2 unpeeled garlic cloves
1/4 teaspoon salt
1/4 teaspoon pepper

Cakes: 3 cups shredded zucchini [about 3/4 pound]
1 teaspoon kosher salt, divided
2 cups cooked farro, according to package directions
3/4 cup fresh breadcrumbs
1/4 cup fresh parsley leaves, chopped
2 Tablespoons whole wheat flour
1 Tablespoon fresh thyme leaves, chopped
3 large eggs, lightly beaten
2 cloves garlic, minced
2 Tablespoons olive oil, divided

Cheese: 2½ ounces goat cheese, room temperature
1½ Tablespoons milk [skim or 1%]
1 teaspoon fresh thyme, chopped
1/2 teaspoon fresh tarragon, chopped
1/4 teaspoon black pepper

Directions:
1. To prepare tomatoes, preheat oven to 250°.
2. Combine the tomatoes, 2 tablespoons olive oil, garlic cloves, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl; toss to coat. Arrange tomatoes in a single layer on a baking sheet. Bake at 250° for 3 hours or until very tender, stirring every hour.
3. To prepare cakes, combine shredded zucchini and 1/2 teaspoon salt in a cheesecloth or paper towel lined bowl. Let stand 10 minutes. Gather edges of cloth/towel; squeeze zucchini in cloth/towel until barely moist. Combine zucchini, 1/2 teaspoon salt, farro, bread crumbs, flour, parsley, thyme, eggs and garlic in a large bowl. Let stand 5 minutes. Note: If after standing, the mixture appears too wet, add up to 1/4 breadcrumbs. Shape mixture into 12 [3-inch] patties, about 1/2 – 3/4 inch thick.
4. In a large skillet over medium heat, heat 2 teaspoons of olive oil. Add 4 patties; cook 4 minutes on each side or until golden. Repeat in two more batches with remaining oil and patties. Keep warm.
5. To prepare cheese, combine cheese, milk, thyme, tarragon and pepper  in a small bowl, stirring until well combined.
6. Arrange 2 zucchini cakes on each of 6 plates. Top with cheese mixture and tomatoes.

zucchini farro cakesRecipe adapted from Cooking Light.

Fiesta Friday #16

86 comments

    • Thanks , Johnny. I was really pleased with all off the components of this dish. I will definitely be making this during the growing season when I have a surplus of zucchini!

  1. Ahh, part two of your roasted tomatoes recipe is here! I love it, Nancy! I made zucchini fritters a few weeks ago and have yet to post about it. Yours look so tasty with that herbed goat cheese!

    • I’ll look forward to seeing your fritters, Patty. Just a smidgen of the goat cheese added a lot of flavor, as did the touch of roasted tomatoes. Thanks!

  2. Nancy those little zucchini cakes are amazing… this morning I was wondering to make something similar with zucchini… I love the idea of adding farro, it sounds great… especially with all those fine herbs… I bet the flavour has to be amazing!

  3. These cakes look really great and healthy especially using your older post of roasted tomatoes. Now I just need to go buy some farro and I will be ready for your next recipe which includes this ingredient. 🙂

  4. I still haven’t tried farro, and you are with another recipe using it. I really like the sound and look of these patties, Nancy. I grow zucchini every year, of course, despite complaining about not knowing what to do with them once the glut starts coming in. There’s nothing like zucchini to make you feel less of a novice gardener. 🙂

    • So true about the zucchini. By the end of the summer I can’t give them away fast enough! As for the farro, you really must try it. I use it quite often, as it is quite versatile. Great hot, cold or in between. If you’re hesitant to give it a go, try replacing the pasta with farro in your favorite pasta salad recipe…I bet you’ll love it! Then you’ll be ready for these patties!

  5. These look awesome, and I think even I can cook them! I’m saving your recipe for when, hopefully, my garden is bursting with fresh zucchini. They look like a wonderful summery treat.

  6. The Cozy Cook

    These look absolutely incredible, what a nice and unique dish! I need to do more “different” dishes, my recipes are typically very standard (and not so healthy…)- you’ll inspire me! Great job, they really look so good! 🙂

    • Thank you so much. 🙂 It’s through blogging I have become a bit more adventurous…but most of my recipes do lean to the more indulgent side of things. You happened to catch me in a “healthy” mood! I’d happily take your chicken wraps over celery sticks any day!

  7. Lovely looking patties, Nancy, I for one would like to have some, and it looks like the others do too. It’s always good to have delicious savoury nibbles like these in between the cakes, don’t you think? 🙂 This is shaping up to be another fabulous Fiesta! 😀

    • Thank you, Saucy. 🙂 Every diet needs balance…a little sweet something…then a little savory something…repeat! I couldn’t stay away from them…I had them for breakfast and lunch in one day. Oh well, at least they’re healthy!

  8. toozesty

    These look yumalicous. They would be prefect for the summer days ahead when zucchinis the size of baseball bats overrun the garden. Which should be around when tomatoes come off of the vine by the bucket load. I can’t wait! As soon as that happens I’ll be trying these lovelies out.

    • Thank you! You just described my end of summer garden perfectly, Lol! You’re right…this recipe will definitely come in handy then. 🙂

  9. Hi Nancy! Well, I for one just love the healthy stuff at this party! This is a perfect recipe for me, because I have a bag of Farro that I haven’t opened yet and have been wondering what I should do with it! Now I know! Your cakes look so wonderful and even more so, knowing that they are healthy! Thanks so much for bringing them to the FF! Have a wonderful weekend! 😀

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