Farro & Zucchini Cakes with Tomato Sumac Jam
These cakes (or fritters) can be made with pretty much any grains on hand, and any summer squash variety. The accompanying Tomato Sumac jam is a killer pairing that can be rolled into further meals too - eat alongside roasted veggies, fish, meat or poultry, or do my favorite thing and spread it on grilled sourdough bread!
1 pound tomatoes, sliced ¼” thick (or halved cherry tomatoes)
- 6 ounces yellow onion, sliced ½” thick
- 3 cloves garlic, crushed
- 1 ½ tablespoons olive oil
- ½ - 1 teaspoon sumac, more if desired
- ¼ teaspoon aleppo pepper or other red chili flakes (optional)
- ¾ - 1 teaspoon white or red wine vinegar
- Kosher salt
- 1 packed cup shredded zucchini (approx 1 medium zucchini)
- ½ packed cup shredded onion (approx 1 medium onion)
- 1 tablespoon minced jalapeño
- 2 teaspoons salt, divided
- ¼ cup chopped herbs (i.e. basil, parsley, dill, cilantro)
1 ½ cups cooked farro or other grain (see note)
- 3 tablespoons quick cooking oats or a spoonful of flour
- 2 eggs, beaten
For the Tomato Sumac Jam
- Preheat oven to 400º F, and line a rimmed baking sheet (or another vessel that has edges to contain the juices) with parchment paper. Combine the tomatoes, onion, garlic, olive oil, and 2 big pinches of salt in a large bowl. Toss gently to combine, then spread onto the prepared baking sheet. Roast for 40-50 minutes, or until everything is beginning to caramelize and get some color.
- Remove from the oven and add to the bowl of a food processor or blender. Add the remaining ingredients and blend to combine everything until it reaches your desired texture (we like to leave it mostly smooth but with a little bit of bite). Season to taste with salt and additional vinegar if desired. Refrigerate until ready to use.
For the Zucchini & Farro Cakes
Note: to cook farro, rinse the grains and bring a pot of salted water to boil (enough water that the grains will be covered). Add the farro and return to a boil, then reduce to a simmer and cook for 30-40 minutes or until the grains are tender but still have a little bite. Drain the grains and use as desired.
- Combine zucchini, onion, jalapeño, and 1 teaspoon of the salt in a large bowl. Mix everything together, then put the mixture onto a dish towel or piece of cheesecloth and squeeze to release the excess water. Add to the bowl again, along with the remaining 1 teaspoon salt and other ingredients, and mix well to combine. Refrigerate for 30 minutes or overnight.
- When you’re ready to cook the cakes, heat a large skillet over medium-high heat. Add 1 tablespoon of high-heat oil (such as avocado or grapeseed) and swirl the pan to spread it out. Drop a small ‘tester’ spoonful of the mixture into the pan and cook, then check to make sure there is enough salt. Add more to the mixture as needed. Scoop the mixture by rounded ¼ cup into the pan, and press to make the cakes about ¾” thick. Cook for 3-5 minutes per side, then remove from the heat and set on a serving plate. Repeat with the remaining mixture, adjusting the heat and adding more oil as needed.
- Arrange the cakes on a large plate and serve with the Tomato Sumac Jam, some scattered herbs, and a wedge or two of lemon. Enjoy warm!