Farro and Toasted Millet Cakes

Serves: 
Makes 6 3-oz. portions

These toasted grain cakes are bound with mashed potatoes and spices to create a healthy alternative to a traditional meat burger. The heirloom tomato relish pairs well with the cakes or other whole-grain entrees for a touch of zing.

Ingredients

3 cups farro, cooked, cooled
1 cup millet, toasted, cooked, cooled
2 cups mashed Yukon gold potatoes, room temperature
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
1/4 cup carrot, diced
1/4 cup beet greens, chiffonade cut
1/4 cup pear, diced
1 whole egg
1 tbsp. garlic, chopped
Sea salt and fresh ground black pepper to taste

Heirloom Tomato Relish:
Yield: 6 3-oz. portions

2 pints heirloom cherry tomatoes
2 oz. fresh basil, chiffonade
1/4 cup red onion, diced
1/4 cup kalamata olives, chopped
1 tbsp. champagne vinegar
2 tbsp. extra virgin olive oil
Sea salt and fresh ground black pepper to taste

Steps

1. In large bowl combine grains,

potatoes, diced vegetables, beet greens and pear.

2. Add egg, garlic, salt and pepper and combine with grain and vegetable mixture until well mixed.

3. Form into patties to desired size.

Pan fry until golden brown, about 2 mins. per side. Serve with Heirloom Tomato Relish (recipe below).

Heirloom Tomato Relish:

1. Wash heirloom cherry tomatoes and quarter.

2. Combine tomatoes, basil, red onion and olives in bowl.

3. Toss lightly with champagne vinegar and olive oil. Add salt and pepper to taste.

Recipes by Restaurant Associates

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources