Bite Sized Farro Cakes with Tapenade
Makes 12
These bite sized cakes are yummy little appetizers or snacks. They're tender with a hint of lemon and herbs, served warm topped with delicious olive tapenade.
- 1 cup cooked Navy beans
- 1/4 tsp Oregano
- 1/2 tsp Basil
- 2 cups Water
- 2 tbsp Whole wheat flour
- 1/4 tsp freshly ground Black pepper
- 3 tbsp Water
- 1/2 tsp Sea salt, or to taste
- 1/2 cup uncooked Farro
- Canola oil, for frying (non-gmo is best)
- 2 tsp fresh Lemon juice
- 1/8 tsp Red chili flakes
- 1 tbsp Olive oil
- 1 Garlic clove, pressed
- First make the Olive tapenade and set aside in the fridge.
- Bring the water to a boil and add farro. Lower the heat to medium and cook, without stirring for 20 minutes. Drain well in a fine mesh strainer.
- In a medium bowl, mash together the beans and the olive oil with a potato masher until smooth. Add remaining ingredients, including the farro while it's still warm and mix well.
- Lightly oil a medium skillet and set it over medium heat. Using a 2 tbsp cookie scoop, drop the patties on the hot pan and flatten them slightly with a spatula. Cook 4 or 5 at a time, until golden brown, about 1-2 minutes on each side, adding more oil when needed. If the pan starts to smoke or the patties are cooking too fast, lower the heat to medium-low and proceed with the recipe.
- Place on paper towels to drain, top them with the tapenade and serve hot.