HOLISTIC CHEF EDDIE'S TIP OF THE DAY #91

Wow.  I have passed 90 days in my Tips of the Day.  So happy!! So proud!! It's time to just keep going.  Today I made a delicious dish for my client called ZUCCHINI-FARRO CAKES.  If you are not The grain Farro is very similar to wheatberries but not the same.  Farro, made from wheat, is very nutritious, an excellent source of protein, full of antioxidants and high in magnesium, zinc and some B Vitamins.  It is not for the Gluten Free public though.  I love the taste when mixed with grated Zucchini in this recipe.  It's great as an appetizer for your holiday table or with a salad and soup for lunch.  Try it.  It has a unique flavor.  I'm always adventurous with new foods and this one is new to me.  I have cooked wheatberries before but this is different.  

​                ZUCCHINI-FARRO CAKES

3 large Zucchini, grated
1 cup raw Farro, makes 2 cups cooked
1 cup Bread Crumbs
1 Green Onion, chopped fine
3 Tablespoons chopped Parsley
2 Tablespoons Whole Wheat Flour
1 teaspoon chopped Fresh Thyme
3 Eggs, lightly beaten
2 large cloves Garlic, minced
Sunflower Oil for cooking

1)  Place one cup of Farro in a saucepan with 2 cups of water.  Cook for 20 minutes or until tender.  
2)  After grating the Zucchini, place it in cheesecloth or a towel and squeeze out as much liquid as you can, leaving it pretty dry.
3)  Combine the cooked Farro and Zucchini in a large bowl.  Add the Bread Crumbs, Green Onion, Whole Wheat Flour, Fresh Thyme, Eggs and minced Garlic.  Stir well to thoroughly combine.  
4) Heat 1/2 cup of Sunflower Oil in a large skillet over medium heat.  Form a 2 inch ball with the mixture and flatten until measuring about 1 inch thick.  Drop the Zucchini-Farro Cake in the hot oil.  You could probably do 4 at a time.  Cook until golden brown on each side, about 3 minutes per side.  Enjoy!!