Zucchini farro cakes, two ways from Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons (page 87) by Megan Gordon

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Notes about this recipe

  • Zosia on May 27, 2019

    Really delicious and much more substantial than a typical vegetable cake. The mixture was quite loose and the cakes difficult to form but refrigeration made a big difference and they held together well during cooking. I used fresh breadcrumbs (~90g).

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