Hippie Cakes aka Whole Grain Cakes

cookin' the leftovers for lunch

Thanks to everyone who came out to the Farmer's Market and supported the first cooking demo put on by the Localvore folks. Golf claps for Robin on another well run event.  Look for more as the summer progresses. We handed out over two hundred samples of our crispy whole grain cakes. We used fresh spinach, kale, chard, green garlic, chives, eggs and green tomatoes from three local farms. Not bad for late May in Zone 3.

In case you missed it here is the recipe for the "Hippie Cakes". This will feed 4 as a main dish, more as lunch over some nice greens. This is best made ahead of time so it can chill down. The colder it is the better the cakes will stay together.

  • 1/4 cup farro or wheat berries
  • 1/4 cup barley
  • 1/4 cup short grain rice like arborio
  • 1 can white beans drained and rinsed
  • 1/4 cup olive oil
  • 1/2 cup mayo, go ahead and make your own with some of your neighbor's eggs
  • 3 freshy fresh local eggs
  • 3 pieces of green garlic or scallions, thinly sliced
  • 1 cup of cooked spinach, chard or kale. Squeeze out as much liquid as possible
  • chopped parsley and/or chives to taste, I like both a lot so I use a lot
  • 1 Tablespoon mustard
  • 1 teaspoon dry mustard
  • herbs and citrus zest, your choice. I used a little orange and some tarragon
  • 1 cup plus or minus panko breadcrumbs
  • sea salt and pepper to taste

"Wow, thats a bunch of stuff, no way do I have that kind of time. I am a busy person."

"Keep reading, it's really not that difficult, really"

Cook farro/wheat berries in 3 cups simmering salted water for 15 minutes.

Add barley to the simmering farro and cook an addtional 10-15 minutes. Barley should be soft, farro should still have a bite

Bring 1/2 cup plus a little more of salted water or veg stock if you have it to boil. Add rice, put a lid on it, lower heat and cook until done. Overcooked is preferable to undercooked in this recipe

In your food processor add the drained white beans and puree, add the olive oil and as much hot water as needed to make a smooth puree. You will hear the food processor make a different noise when you get the right amount liquid with the beans

In a big bowl mix all the grains together with remaining ingredients except the breadcrumbs. Taste and adjust the seasoning.

Add the breadcrumbs only after you have tasted the mixture

Chill, always good advice

Portion the cakes into whatever size you want, roll in addtional panko breadcrumbs and shape

To cook shallow fry so nice and crispy on both sides. Drain on a rack or paper towels

I served mine with Green Tomato and Apple Relish folded into creme fraiche or sour cream

That's it, thanks for reading all the way to the bottom, Gerry

* Bonus Recipe

Homemade Mayo

  • 2 eggs, use only yolks if you want it thicker, room temp
  • 1 teaspoon good mustard, no yellow hot dog mustard
  • 1 Tablespoon lemon juice
  • 1 teaspoon white wine vinegar
  • 1 cup vegetable oil
  • sea salt to taste, and it will need a little.

In a food processor add the eggs and mustard and start in running

Slowly add the oil then the lemon juice and vinegar. If it's too thick add a teaspoon at a time of hot water