The Clean Plates Cookbook by Jared Koch

Author:Jared Koch [Koch, Jared; Hough, Jill Silverman]
Language: eng
Format: epub
Publisher: Running Press

Farro Cakes with Curried Yogurt

HERE, THE EXOTIC FLAVORS OF AN INDIAN CURRY MEET A CRAB CAKE– like dish, resulting in an earthy and bright appetizer or light entrée. The farro is purposefully a little overcooked to help make it sticky enough to mold into a disc.

SERVES 4

cup/125 g farro, soaked overnight in the refrigerator and drained

Pinch of fine sea salt, plus more to taste

¼ cup/60 mL organic extra-virgin olive oil, divided

1 cup/120 g diced fennel (about 1 bulb)

½ cup/65 g diced shallots (2 or 3)

2 lemons

cup grass-fed organic plain yogurt

1 garlic clove, minced

½ teaspoon curry powder

Freshly ground black pepper to taste

1 cup/65 g whole wheat panko

2 tablespoons chopped fresh flat-leaf parsley

2 large organic, pasture-raised, or antibiotic-free eggs, lightly beaten

2 tablespoons unsalted grass-fed organic butter

8 large butter lettuce leaves

In a medium saucepan, combine the farro with 1cups/315 mL of water and a pinch of salt. Bring to a boil over medium-high heat and lower the heat to a simmer. Cover and cook until the farro is very tender and the liquid is absorbed, about 30 minutes. Drain the farro, if necessary, transfer to a large bowl, and set aside to cool.

Meanwhile, in medium skillet over medium heat, heat 2 tablespoons of the oil. Add the fennel and shallots and cook, stirring occasionally, until tender, about 3 minutes. Remove from the heat and set aside to cool.

Zest 1 lemon. Juice the zested lemon to yield 1½teaspoons of juice (save any remaining juice for another use). In a small bowl, combine the zest, juice, yogurt, garlic, curry powder, and salt and pepper to taste. Cut the remaining lemon into eight wedges. Set the yogurt and lemon wedges aside.

Add the fennel and shallots to the farro. Add the panko, parsley, and salt and pepper to taste. Stir in the eggs. Using moist hands, shape the mixture into eight cakes, each about ¾ inch/2 cm thick.

Heat 1 tablespoon of oil and 1 tablespoon of butter in each of two medium skillets over medium heat. Carefully add four cakes to each skillet. Cook until golden brown and cooked through, 3 to 4 minutes per side.

Arrange the butter lettuce leaves and lemon wedges on plates or a platter. Top with the farro cakes. Spoon the curried yogurt on top and serve.

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