Busy? Never fear! You still have time to learn to cook something new and utterly delicious to keep your kitchen life varied and satisfying. Here's a versatile option: Savory Grain Cakes.
Frances will share her formula for turning any cooked grain into satisfying savory cakes. These endlessly flexible fritters give you so many options—they can be pan fried or baked, vegetarian or not, subtle or spicy, herby or vegetable-forward. There are countless variations, depending on your mood, the season, and what you have in the fridge. You can simply serve them plain as a side dish or snack. Top them with a fried egg for breakfast, or serve with a simple yogurt sauce for lunch.
In class, we'll make a complete meal of hearty Crispy Wild Rice Cakes to serve with Crushed Carrots and Herbed Yogurt Sauce.
As we sign off for the evening, you will have a generous dinner ready for your table and the know-how to make all kinds of savory cakes added to your kitchen repertoire.