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Farro Cakes with Lemon Dill Yogurt Sauce

These farro cakes can be made ahead of time, covered well, and stored in the fridge until you are ready to cook. Once made, they are terrific as a leftover, even suitable for a lunch box. You'll need two cups of cooked farro for this recipe. Simply follow the instructions on the package or use this basic method: In a medium pot, combine one cup semi-pearled farro with two cups water. Bring to a simmer, cover with a lid, and cook until just tender, 25 to 35 minutes. Cooking times vary. Drain any excess water that remains.
Course Dinner
Prep Time 30 minutes
Servings 12 farro cakes
Author katiemorford


Farro Cakes

  • 3 1/2 cups shredded zucchini (about 1 pound or 3 medium)
  • 1 teaspoon Kosher salt, divided
  • 2 cups cooked and cooled farro (see notes)
  • 3 large eggs, beaten
  • 3 green onions, white and light green parts, finely chopped (about 3 tablespoons)
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh thyme
  • 1 cup whole grain bread crumbs
  • 2 tablespoons white whole wheat flour, whole wheat flour, or whole wheat pastry flour
  • 2 cloves garlic. minced
  • 2 tablespoons extra-virgin olive oil

Lemon Dill Yogurt Sauce

  • 1 1/2 cups plain Greek yogurt
  • 2 tablespoons finely chopped fresh dill
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon Kosher salt


  1. In a bowl, toss the zucchini with 1/2 teaspoon of the salt and set aside for 8 to 10 minutes. Drain by squeezing the zucchini in a cheesecloth or a fine-weave kitchen towel. When finished, you should be left with about 1 1/2 cups of relatively dry shredded zucchini.
  2. In a large bowl, combine the farro, eggs, remaining 1/2 teaspoon salt, green onions, parsley, thyme, bread crumbs, flour, garlic, and zucchini. Stir well and let stand for 5 minutes. Knead the mixture a few times in the bowl with your hands, then form 3-inch patties about 3/4-inch thick, and place them on a plate or baking sheet to await cooking.
  3. Line a large plate with paper towels. Pour the olive oil into a large heavy-bottomed skillet over medium heat. Once the oil is hot and almost shimmering, put 4 of the patties in the pan and cook until the bottom is golden brown, about 4 minutes. Flip and cook the second side for 3 to 4 minutes. Place the cooked cakes on the lined plate to drain off any excess oil. Repeat with the remaining patties, adding a little extra oil as needed between batches if the cakes begin to stick to the pan.
  4. To make the yogurt sauce, in a small bowl, mix together the yogurt, dill, lemon zest, lemon juice, olive oil, and salt until creamy.
  5. Serve a spoonful of yogurt sauce alongside the warm farro cakes

Recipe Notes

One cup of uncooked farro will yield more than enough cooked farro required for this recipe. Any leftover farro is excellent tossed into a salad, eaten with vegetables, or as a breakfast grain with dried fruits, nuts, and a drizzle of maple syrup.