I love a good winter appetizer, and this recipe we have today fits the bill. These little dudes are our Cheesy Apple Farro Cakes. I ate a lot of these for dinner after we made them with some roasted root veg (because roasting veg is my new obsession), and it was delicious. They remind me a little of our Cheesy Quinoa Cakes we posted awhile back., so comforting and yummy, and really perfect for the change in weather. As you can see from the process photos, these savory faro cakes are really easy to make. I really appreciate it when I can make a dish with only one prep bowl. Dishes just are not my thing.
We made this recipe for McCormicks recipe program Go4Gourmet. They gave us three ingredients (apples, nutmeg, farro, chestnuts) to use in the creation of our recipe. The Cheesy Apple Farro Cakes were a perfect fit for us appetizer-loving people, but you can always put these on top of a healthy salad or with another side and have them for dinner. They re heat very well, so leftovers would be a great thing.
Cheesy Apple-Farro Cakes
Makes 12 to 15
1 cup farro
3 golden delicious apples, peeled, cored, shredded (with as much liquid wrung out of the shreds as possible)
2/3cup grated white cheddar
2/3cup oat flour
1/2 cup chopped (roasted and peeled) chestnuts
1 egg, lightly beaten
1 tablespoon minced thyme
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
salt and pepper to taste
3 tablespoons vegetable oil
1. To cook farro: Pour farro into a medium pot with 4 cups of water and bring to a boil. Sprinkle in a pinch of salt and lower the heat to simmer. Allow farro to simmer for about 30 minutes or until tender. Drain well and pour farro into a large mixing bowl. Allow farro to cool completely, about 1 hour.
2. Add remaining filling ingredients to bowl and season with salt and pepper. Mix together until everything is fully incorporated. Cover and place in the refrigerator for 30 minutes.
3. Form 1/4 cup farro cakes with the chilled mixture.
4. Pour oil into a skillet and place over medium-high heat. Add a few cakes into the skillet (making sure not to overcrowd the pan or the cakes will steam and not crisp up) and sear for 4 to 5 minutes or each side. Remove from heat and drain into a paper towels. Fry remaining cakes, season with salt and pepper and serve.