Whole Grain Cakes

crispy whole grain goodness, hard to believe we hid some healthy food in there

Thanks again to Tim Boltin and the staff at Blue Cross Blue Shield. I had a great time helping raise some money for the Community Supper Fund that helps feed those in need a good hot meal. This is one of my favorite affordable healthy upscale recipes. The participants seemed to enjoy it, they all got into the "Clean Plate Club"

This recipe does double duty. You can cook the grains and add the seasonings and eat as a side dish. Take the leftovers and adjust the eggs and bread crumbs and turn into cakes.

It looks like a lot of steps but it really is pretty easy. Cook some grains, cook some shrimp, mix them up with seasoning and binders, form into cakes and cook. You can easily swap out the shrimp for crab, bacon, leftover roast pork or anything that has a little flavor pop.

You will need a few pots and a large steel bowl.  This makes a lot and costs less than 10.00 with the shrimp

Preheat oven to 375 degrees

  • 1/2 cup farro
  • 1/2 cup barley
  • 1/2 cup aroborio or other short grained rice
  • 1/2 of a small onion small dice
  • 1 can of white beans
  • 1 cup of frozen corn
  • 1/2 cup good mayonnaise
  • 2 scallions chopped fine
  • 1/2 cup chopped parsley
  • 3 eggs
  • 1T Dijon mustard
  • 1t dry mustard
  • 1T dry tarragon
  • a little orange zest
  • salt and pepper
  • 1/2 a pound of cooked shrimp rough chop
  • 1 1/2 cups panko bread crumbs

Cook the farro in 3 cups of boiling salted water until tender but still toothy about 20 minutes. After 10 minutes add the barley to the pot for the last 10 minutes of cooking. Drain, lay out on pan to cool

To cook the rice sweat the diced onion in a little oil, add the rice and stir for 30 seconds to coat the rice. Add 2 cups of stock or water, salt and a bay leaf if you have one. Bring to a boil cover and in the oven for 20 minutes. Remove from the oven a let rest with the lid on for 5 minutes, layout on a pan to cool

Put corn on a small sheetpan and roast 10 to 15 minutes stirring once halfway thru the cooking time. It should give off a bit of steam and get a little caramalized

Drain the bean and puree in food processor with 1/4 cup olive oil

Mix cooked grains, corn, beans and all the ingredients except the crumbs. Taste and adjust if needed. Add the crumbs and mix

To form sprinkle crumbs on a cutting board. Put 1/4 cup or so of the mixture on the crumbs then sprinkle more crumbs on top and form like a mini burger. Repeat and refrigerate

To cook heat a flat skillet over moderate heat about 3 minutes, add enough oil so there is between a 1/4 and a 1/2 inch of oil. It should shimmer in the warm pan. Add the cajes careful not to splash yourself. Don't overcrowd the pan. Cook about 2or 3 minutes or until golden brown and flip over cooking other side same way. Let rest on a platter with a paper towel. You can cook more than one batch in the oil. Be careful not to let too many loose bread crumbs get in the oil.