Farro Risotto Cakes Recipe

Preparation

1. 1

   Cook the Farro

   In a saucepan, bring the vegetable broth to a boil. Add the farro and reduce heat to low. Simmer for 30-40 minutes, or until the farro is tender. Drain any excess liquid and set aside to cool.

2. 2

   Sauté the Aromatics

   In a skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute. Remove from heat and let cool.

3. 3

   Make the Slaw

   In a bowl, combine shredded red cabbage, shredded carrot, and vinegar. Toss to combine and set aside.

4. 4

   Prepare the Aioli

   In a small bowl, mix mayonnaise, chili sauce, and a pinch of salt. Adjust seasoning to taste and set aside.

5. 5

   Form the Cakes

   In a large bowl, combine the cooked farro, sautéed onion and garlic, crumbled goat cheese, egg, breadcrumbs, salt, and pepper. Mix until well combined. Form the mixture into patties.

6. 6

   Fry the Leeks

   In a separate pan, heat oil over medium heat. Add the thinly sliced leeks and fry until golden brown and crispy. Remove and drain on paper towels.

7. 7

   Cook the Cakes

   In the same pan, add more oil if necessary and heat over medium-high heat. Fry the farro cakes for 4-5 minutes on each side until golden brown.

8. 8

   Serve

   Serve the farro risotto cakes topped with red cabbage slaw, chili aioli, and fried leeks.