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.
Last 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.
These 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?
Then 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 Cakes
Note: The time of 45 minutes is “hands on”. An additional 3 hours is required for the roasting of the cherry tomatoes.
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
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.
Recipe adapted from Cooking Light.