3golden delicious apples, peeled, cored, shredded (with as much liquid wrung out of the shreds as possible)
⅔cupgrated white cheddar
½cupchopped (roasted and peeled) chestnuts
1egg, lightly beaten
salt and pepper to taste
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.
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.
Form ¼ cup farro cakes with the chilled mixture.
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.