Ingredients
- 1 cup Cracked Farro Porridge
- 1/2 cup Greek yogurt
- 1 large egg
- 3 tablespoons fresh chives minced
- 2 cups Gruyere cheese shredded (about 6 ounces)
- 1/2 teaspoon freshly ground pepper
- 3/4 cup Japanese panko bread crumbs
- Salt to taste
- Olive oil
- 2-3 bunches fresh salad greens washed and ready to serve
Lemon Yogurt Dressing
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice freshly squeezed
- 2 cloves garlic minced
- 1 tablespoon good olive oil
- Salt to taste
- extra lemon juice to taste
- 1 tablespoon chives
- olive oil
Methods
- On stovetop bring 3 cups of water and a pinch of salt to a rolling boil. Add 1 cup of cracked farro porridge, turn heat to a low simmer. Cook, stirring occasionally, for 15 minutes until all the water is absorbed and cooked grain begins to bubble. Turn heat off and continue to stir, allowing steam to escape and porridge to significantly cool (about 20 minutes).
- While cracked farro is cooking and cooling, whisk together yogurt, egg, fresh chives, Gruyere, pepper, and a pinch of salt. Add cooled porridge, stir to incorporate all the ingredients. Cover and refrigerate up to 2 hours until firm.
- When ready to cook cakes, heat oven to 250 degrees F.
- Spread the panko in a shallow dish. Heat 3 to 4 tablespoons of olive oil in a skillet over medium to low heat.
- Form balls of the cracked farro mixture using a large tablespoon. Pat balls into patties about 3 inches in diameter and 3/4 inch thick. Lightly place the patties in the panko, turning once to coat.
- Place patties all at once into the hot oil and cook for about 3 to 4 minutes on each side until cakes are crisp and browned.
- Place patties on a sheet pan keep warm in the oven for up to 30 minutes. Continue to cook remaining batches, adding oil as necessary.
- Distribute greens evenly onto plates. Place two to three cakes on top of greens. Top farro cakes with lemon yogurt dressing dressing. Squeeze lemon and sprinkle olive oil on top of cakes and greens. Dash with fresh chives. Serve warm.
Lemon yogurt dressing
- In Cuisinart or by hand blend in a small bowl: yogurt, lemon juice, minced garlic, and olive oil and salt until uniform. Refrigerate until ready to serve.
