Farro Zucchini Cakes With Roasted Red Pepper Sauce

Ingredients:
Farro Zucchini Cakes:
3 1/2 Cups Shredded Zucchini
1 Teaspoon Salt2 Cups Cooked Farro
1 Cup Fresh Wholegrain Breadcrumbs
3 Green Onions, Chopped
3 Tablespoons Chopped Parsley Leaves
2 Garlic Cloves, Minced
2 Large Eggs, Lightly Beaten
3 Tablespoons Whole Wheat Flour
Salt & Pepper
3 Tablespoons Olive Oil
Roasted Red Pepper Sauce:
3 Red Peppers, Roasted
1 Garlic Clove
1 Teaspoon Red Wine Vinegar
Pinch of Red Pepper Flakes
Extra Virgin Olive Oil

Directions:
Toss the grated zucchini with the teaspoon of salt, and place in a colander.
Weight the zucchini mixture down with a plate topped with a heavy can and let sit for 20 minutes to drain.
Squeeze the zucchini to remove as much liquid as possible and place in a bowl.
Add the remaining zucchini cakes into the bowl and toss with your fingers to mix.
Place the mixture into the refrigerator for 1 hour.
To make the sauce, place the peppers, garlic, vinegar, red peppers flakes into a blender and pulse to combine.
Drizzle in the olive oil until you have the desired consistency.
Place the sauce in a small bowl.
Preheat oven to 350 degrees F. and line a baking sheet with parchment paper.
Form the zucchini farro mixture into 9 equal sized cakes.
Place the oil in a non-stick skillet over medium heat until lightly smoking.
Fry three to four cakes at a time over medium heat until lightly browned on each side, about 4 minutes per side.
Place the cooked cakes on the baking sheet and place in the oven while you cook the remaining cakes.
Place the cakes on a platter and serve along with the red pepper sauce.