Zucchini and Bulgur Cakes
To continue the breakfast theme this week, I thought I would post something savory. As we know, everyone is particular about breakfast; when they eat it, if they eat it… so it’s time to focus on the people who like a little something salty in the morning. My sister and her friend Allison have a great routine of getting together on Sunday afternoons and making dishes for the upcoming week. Sometimes they make a big pot of soup, or a roasted chicken, but I was particularly intrigued when she told me about these zucchini and farro cakes that they make for breakfast. Calli reheats a cake or two and adds a quick fried egg on top. You have all the components of a nice, sit down breakfast, without the hassle each morning. You can change up the flavors that you add to the dish as well, so you won’t get sick of having them a few breakfasts in a row.
I love this recipe because it combines whole grains and vegetables. You are full after eating them, but not in the gross, bloated, I should probably take a nap sort of way. Perfectly satiated to continue with your busy day. As I mentioned above, the original recipe calls for cooked farro. For whatever reason I couldn’t find farro at a number of grocery stores, so I assumed that maybe you won’t be able to as well. You can substitute most cooked grains, including bulgur, wheat berries, or barley. The great taste comes from the all the fresh herbs. You can top the cakes simply with a fried egg, or you can get creative and top them with goat cheese or feta. Most important, per Calli’s recommendation, is to add hot sauce .
- 1 cup bulgur or other grain, raw
- 2 cups water
- 2 zucchini, ends trimmed away
- 1 egg, whisked
- ¼ cup freshly chopped cilantro
- ¼ cup freshly chopped parsley
- 2 cloves garlic, minced
- 2 tbs wheat germ or bread crumbs
- salt and pepper to taste
- 1 over easy egg, if desired
- hot sauce, if desired
- Heat a small sauce pot over high heat and bring the 2 cups of water to a boil. Add the bulgur, reduce to a low simmer, and cook according to package directions, or roughly 8-10 minutes. Remove from the heat and drain if necessary. Pour into a large bowl and stir to release most of the heat.
- While the bulgur is cooking, grate the zucchini using a medium-sized grated. Grate the zucchini over paper towels so that most of the liquid is absorbed. This is very important so that the cakes stay together.
- Add the zucchini to the large bowl with the bulgur. Add the whisked egg, herbs, garlic, wheat germ, and salt and pepper to taste. Stir well to combine.
- Form the contents into twelve patties, roughly the size of your palm. Gently flatten them out so that they will cook evenly.
- Heat a large saute pan over medium heat. Spray with cooking spray and add the zucchini cakes. Cook for 3-4 minutes per side, flipping once, so that they cakes are a nice golden brown. You can let them cool and reheat for the work week, or serve hot with an egg, cheese, and hot sauce.