Wild Mushroom Farro Cakes

December 12th, 2011 § 0 comments § permalink

Makes about 10 farro cakes


2 cups cooked farro
6 tablespoons butter
1 medium shallot, chopped fine
1 garlic clove, chopped fine
2 teaspoons lemon zest
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh chives, chopped fine
2 tablespoons fresh parsley, chopped fine
2 cups wild mushrooms, roasted with salt, pepper and olive oil, chopped fine
1 egg, beaten
1/2 fine breadcrumbs (whole wheat preferably)
1/4 cup parmesan cheese, finely grated
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon cracked black pepper


In a large saute pan heat half the butter to a medium high heat. Add shallots, garlic and lemon zest and saute a few minutes until the shallots and garlic are translucent. Add the rest of the butter and then the herbs and the mushrooms and saute until all the butter is incorporated into the mushrooms. In a large bowl combine the farro and the mushroom mixture and mix well. Add the egg, the breadcrumbs, the lemon juice and the salt and pepper and mix well. Take about 1/4 cup of the mixture (a little bit more if desired) and form a little patty no more than 1/2 inch thick. Place the patty on a piece of parchment paper and do the remainder of the patties. Refrigerate for about 20 minutes to let the patties settle and firm up. Heat a little bit of oil in a large saute pan to high. Once the pan is hot, place the patties down and cook until crispy on each side, flipping only once! Serve with a dollop of sour cream of yogurt!

Savory Millet and Hominy Cakes with Cilantro Jalapeño Sauce

October 2nd, 2011 § 0 comments § permalink

Makes 8 cakes

The cakes can be seared in a pan instead of baked. For additional serving options, put a dollop of yogurt or some crumbled feta cheese on top. Or serve grilled chicken or fish on top of the cakes, and garnish with the sauce.


2 tablespoons canola or olive oil for cooking, plus extra
1 cup minced onion
2 cups cooked millet
3 cups hominy, or most of a 4.5 ounce can, rinsed and drained
3 garlic cloves, minced
1 tablespoon coriander
1 tablespoon cumin
1 teaspoon cinnamon
18 teaspoon cayenne

For the Sauce

2 cups fresh cilantro leaves
1 or 2 jalapeños, ribs and seeds removed and coarsely chopped
2 tablespoons honey
3 tablespoons freshly squeezed lime juice
1 tablespoon olive oil


Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Heat a large skillet on medium high heat and add two tablespoons cooking oil, followed by the onions. Sauté the onions until brown, then add the millet, hominy, garlic, and spices and sauté on medium heat for 5 minutes. Salt to taste. Cool.

Put 2 cups of the millet mixture into a food processor, and pulse until it forms a sticky ball, about 45 seconds. Transfer to a large mixing bowl. Fold in the remaining contents of the sauté pan. When the mixture is cool enough to handle, continue mixing with your hands to form a large ball of dough.

Pack a 13-cup measuring cup with the dough, and tap it out onto the baking sheet. Repeat with remaining dough. Coat your hands with oil, and form the cakes into patties ¼-inch thick. Bake until the tops are lightly browned, 20-25 minutes.

To make the sauce, combine the cilantro, jalapeño, honey, lime juice, and olive oil in a blender and blend until smooth. Season with salt. Serve the cakes hot, with the sauce on the side.

Copyright © by Louisa Shafia. All rights reserved.

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