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Entrees
Modern American
10 servings
30 minutes
1 hour 30 minutes
6-ounce package organic farro
1-pound Baby Dutch Yellow® Potatoes, halved
4 tablespoons extra-virgin olive oil, divided
4 tablespoons unsalted butter, divided (½ cup)
2 sweet onions, thinly sliced
1-pound fresh button mushrooms, chopped
1 tablespoon smoked paprika
1 teaspoon dried Italian seasoning
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 garlic cloves, minced
2 fresh Cubanelle chile peppers, stems and seeds removed, chopped
2 tablespoons dry sherry
1 cup panko breadcrumbs
1 cup shredded Gruyere cheese (about 8 ounces)
¼ cup fresh chives, finely chopped (about 24 whole chives)
2 large eggs
½ cup canola oil
Prepare farro according to package directions. Boil potatoes until fork tender, about 15 minutes. Drain and mash in a large bowl.
Heat 2 tablespoons olive oil and 2 tablespoons butter in a skillet over medium-high heat. Add onion; cook until browned, 5 to 7 minutes. Add mushrooms and next 6 ingredients (through chiles); cook 5 to 7 minutes, stirring occasionally. Stir in sherry. Simmer until liquid is reduced, about 5 minutes.
Add mushroom mixture, breadcrumbs, cheese, chives, and eggs to potato mixture; stir to combine. Form into 10 patties, each about ¼-inch thick.
Heat remaining oil in a skillet over medium-high heat. Fry patties until golden brown, about 5 minutes per side.
Make ahead tip: Freeze any leftover cooked patties between layers of butcher or wax paper. Store sealed for up to one month.
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