Farro Cakes
Farro Cakes
Get this quick and easy cake recipe by Haylie Duff from Real Girl's Kitchen.
  • Difficulty Level Moderate
  • Technique Frying
  • Preparation Time 15 minutes
  • Cooking Time 10 minutes
  • Yield 4 servings
  • 1 cup of cooked Farro
  • 1 tablespoon of chopped Parsley
  • ¼ cup of chopped Arugula
  • 1 teaspoon of chopped Thyme
  • 4 Green onion (white only), finely chopped
  • 1 glove of Garlic, grated
  • 1 tablespoon of Flour
  • 1 tablespoon of Bread crumbs
  • 2 tablespoons of Parmesan cheese, freshly grated
  • 2 Eggs, lightly beaten
  • 1 teaspoon of Kosher salt
  • ¼ teaspoon of Black pepper
  • 3 tablespoons of unsalted Butter
  • Extra virgin Olive oil
  • 4 Eggs
  • 1 cup of Arugula
  • 1 teaspoon of Lemon juice
  • Sea salt
  1. In a large bowl add all ingredients and mix well. Heat a cast iron heat 1 tablespoon of butter and ½ teaspoon of olive oil. Fill a ¼ measuring cup with farro mixture. Add to hot cast iron pan and gently flatten with the back end of the measuring cup. Cook well until the farro crusts and becomes a dark brown, then flip. Meanwhile in a nonstick skillet 2tablespoon of oil to pan, crack eggs and cook until white is cooked and yolk is still runny (sunny side up)
  2. In a small bowl add arugula and toss with 1 tablespoon of extra virgin oil and lemon juice
  3. Place farro cake on plate, cover with fried egg top with arugula salad. Freshly grate parmesan on top of arugula and finish sea salt

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