Farro and Toasted Millet Cakes

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.


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


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

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