I loved these. I had some left over farrow with kale that I had previously cooked in my pressure cooker, already had onion in it and I saw this recipe on my Spark people ways to use zucchini page. I made it with egg beater eggs and instead of fresh bread crumbs crumbled in a traditional shredded wheat biscuit for something different. Nothing wrong with bread crumbs, just no fresh bread around to use. I did add some Penzey Fox point seasoning too along with all the things called for. The slow roasted tomato is wonderful as well as the cheese if using. Loved it and it is a keeper in my favorite file. Will make again for sure.
Crumbling problem solved by putting each patty onto a metal cookie sheet, then sticking the cookie sheet into the freezer for a half hour. That made the bottom hard so they didn't fall apart going into the hot skillet, and by the time they needed to be turned, they'd formed a nice crust that kept everything intact. Solved the time investment problem by simply halving some grape tomatoes and sauteing them in a dab of butter. Solved the blandness issue by adding two teaspoons of smoked paprika and two teaspoons of lemon juice to the mixture, as well as using extra garlic. Also mixed the goat cheese with a bit of white wine as well as the milk and softened it all by a few seconds in the microwave. Results? We LOVED these.
Served with roasted potatoes and a small helping of creamed corn, both of which complemented the thyme in the patties.
I thought this was good and filling for a vegetarian meal, but super labor intensive. I even left out the 3 hours of tomato roasting and just halved my tomatoes, tossed with olive oil, salt and pepper and roasted at 350 for about 25 minutes. Still, it took well over an hour, a saucepan, skillet, jelly roll pan, bowl and cutting board to prepare this meal. I had to refrigerate the mixture before making the cakes and I think it was much easier to form the patties when the mix was cold - once it came to room temperature it was hard to keep them intact. If I were to make this again I would use my large electric griddle so that I could make more at one time. I did double the cheese recipe which made just enough to put a small dollop on each cake. Of course since this is a CL recipe they skimp on the good stuff :).
This is very good, but as some of the other reviewers noted, it is time consuming to put together (the actual cakes, the tomatos are easy). I roasted the tomatos for 40 min at 375 and omitted the goat cheese mixture. I did have some trouble keeping the cakes together but you can re-form them easier and they fry fine with an extra tsp of olive oil. The walnut quinoa cakes in May come together a bit easier than these and are just as tasty!
I thought these were very good, a nice, different use for fresh zucchini. Rather than bread crumbs I used half toasted wheat germ and half ground flaxseed, and I omitted the onions as I didn't have any. I also skipped the tomatoes and found that just the cheese sauce sufficed. I didn't like squeezing the zucchini liquid with all the good nutrients down the drain (almost nothing left of them when I was done), so next time I'll just add the shreds wet and use more binding agent. Served this with a salad of radishes and shredded carrots over salad greens.
These were great! Based on other reviews I added an extra clove of garlic and also some fresh mint. Cooked the tomatoes ahead of time. Didn't make the goat cheese, but made a sriracha yogurt instead. These reheat well in the microwave (not as crispy) and would also make great appetizers if made smaller.
Made the zucchini farro cakes only and they were awesome. I just roasted regular sized tomatoes and they were tasty. Forgot the cheese sauce but they didn't need it I thought, will have to try it tho. Definitely will make again.
Good, solid recipe. I used twice as much parsley and thyme. I also added several dashes of cayenne pepper and garlic salt.
I thought these were terrific; crunchy and light...the tomatoes and cheese are key as the dense farro and mild zucchini aren't overly flavorful on their own. I used herbed goat cheese instead of making the one here. I also had fresh mint on hand and tossed that in; a welcome addition. I probably used more garlic and herbs than the recipe specified; worked for me!
I rarely make a recipe from Cooking Light that is a bomb, but this one definitely was. It was my wild card recipe for the week, and it proved itself to be a risk. The cakes were truly tasteless. There was nothing there to even make it worth eating. Although the cheese spread and tomatoes looked good on paper, I really felt the goat cheese did not compliment the cakes at all. Roasted tomatoes are good with nearly anything, so no issue there. I will not make this recipe again, not even for a light spring lunch.
Used extra goat cheese, and the goat cheese + tomatoes are what make the recipe "good, solid" per the 3 star rating.