Farro Cakes

Name: Farro Cakes
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 cup cooked farro; 1 tablespoon chopped fresh parsley; 1/4 cup chopped arugula; 1 teaspoon chopped fresh thyme; 4 green onions (white part only), finely chopped; 1 clove garlic, grated; 1 tablespoon flour; 1 tablespoon breadcrumbs; 2 tablespoons freshly grated Parmesan; 2 eggs, lightly beaten; 1 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 tablespoon unsalted butter; 1/2 tablespoon extra-virgin olive oil; Extra-virgin olive oil; 4 eggs; 1 cup of arugula; 1 teaspoon of lemon juice; Parmesan wedge; Sea salt

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Level: Intermediate

Total: 30 min
Active: 30 min

Yield: 4 servings

Level: Intermediate

Total: 30 min
Active: 30 min

Yield: 4 servings

Ingredients

Cakes:

1 cup cooked farro

1 tablespoon chopped fresh parsley

1/4 cup chopped arugula

1 teaspoon chopped fresh thyme

4 green onions (white part only), finely chopped

1 clove garlic, grated

1 tablespoon flour

1 tablespoon breadcrumbs

2 tablespoons freshly grated Parmesan

2 eggs, lightly beaten

1 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon unsalted butter

1/2 tablespoon extra-virgin olive oil

Topping:

Extra-virgin olive oil

4 eggs

1 cup of arugula

1 teaspoon of lemon juice

Parmesan wedge

Sea salt

Directions

For the cakes: In a large bowl, combine the farro, parsley, arugula, thyme, green onions, garlic, flour, breadcrumbs, Parmesan, eggs, salt and pepper. Mix well.
Heat a cast-iron pan over medium-high heat. Add the butter and olive oil. Form the farro mixture into four cakes by packing it into a 1/4 cup measuring cup. Add the cakes to the hot pan and gently flatten with the back of the measuring cup. Cook until the farro crusts and becomes a dark brown, then flip and cook until well-browned on the reverse side.
For the topping: Heat 2 tablespoons olive oil in a nonstick skillet. Crack in the eggs and cook, sunny-side up, just until the whites are cooked but yolks are still runny.
In a small bowl, toss the arugula with 1 tablespoon olive oil and the lemon juice.
To serve, place a farro cake on plate, cover with a fried egg and top with arugula salad. Grate some parmesan over the arugula and finish with a sprinkle of sea salt.