Yaaas! Crispy Lemon Herb Farro Cakes 🍋🌿✨ are savory, crispy-edged, zesty little patties of plant-powered perfection. Great as a main, snack, or brunch moment — these babies are hearty, fresh, and totally crave-worthy.
Ingredients (makes ~6 cakes):
- 1 cup cooked farro (cooled)
- ½ cup grated zucchini (squeeze out excess moisture)
- ¼ cup finely chopped parsley or dill 🌿
- 1 clove garlic, minced
- Zest of 1 lemon 🍋
- 1 egg (or flax egg for vegan)
- ¼ cup breadcrumbs (use GF if needed)
- 2 tbsp grated Parmesan or nutritional yeast 🧀
- Salt & pepper to taste
- Olive oil for pan-frying
Optional Add-Ins:
- Crumbled feta 🧂
- Chopped scallions or chives
- Red pepper flakes for a little kick 🔥
Instructions:
- Mix it up: Combine all ingredients in a bowl. Form into small patties with your hands — if it’s too wet, add a little more breadcrumb.
- Chill: Let the patties rest in the fridge for 10–15 mins (helps them hold shape).
- Cook: Heat olive oil in a skillet over medium. Cook patties ~3–4 mins per side until golden brown and crispy.
- Serve: Top with a dollop of yogurt, tzatziki, or a lemony tahini drizzle. Garnish with herbs and a lemon wedge. ✨
Serving Ideas:
- Over a bed of greens for a power lunch 🥗
- Tucked into a pita with veggies & sauce 🫓
- On their own with a dipping sauce for a snack board situation 🧺
Flavor Vibe:
Lemony, herby, crispy, and cozy. Think Mediterranean meets farmer’s market brunch. Perfect with a glass of sparkling water or a light white wine. 🍾💚
Want the full reel breakdown, post caption, or a matching side dish to go with it? I’m ready when you are! 🎥🥄🌿
