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Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz
2 cups of cooked farro, or other grain of your choice
2 large eggs, beaten
1/3 cup crumbled goat cheese
1/4 cup chopped fresh cilantro, plus more for garnish
1/2 cup panko breadcrumbs
If you just made the farro allow it to cool first.
To the cooked farro add the Chios N.27, beaten eggs, goat cheese, chopped fresh cilantro, panko bread crumbs, and a large pinch of salt. Gently fold until well mixed.
Using a 1⁄4-cup measuring cup, scoop the mixture and shape it into a 3-inch-round patty. Repeat with the remaining mixture to form 8 patties
Coat a large nonstick pan with olive oil (2 to 3 tablespoons) and set over medium heat. When the oil is hot and shimmering, add the patties in a single layer, spacing them an inch apart. Cook, turning once, until browned on both sides and heated through, about 5 minutes total. Garnish with fresh cilantro and serve with lemon wedges for squeezing fresh juice on top.