Farro Cakes

  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. In a small bowl, toss the arugula with 1 tablespoon olive oil and the lemon juice.
  5. 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.