Zucchini farro cakes topped with a quick fried egg from Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons (page 88) by Megan Gordon

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Notes about this recipe

  • Barb_N on October 22, 2014

    I saw these as breakfast for dinner and they did not disappoint. In fact, they held together better than expected (and certainly were less shaggy than my latkes). If you cook the grain ahead, these are a qucik meal. I followed the recipe closely except used oat groats not farro. I can see adding lots of seasonings to these too when I make them again.

  • lisachile on July 30, 2014

    These tasted really good but the cakes were hard to keep together when frying them. I did manage to keep most of them together and the bits that fell off were crunchy and delicious too!

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