Stick-to-the-Ribs Barley and Currant Cakes
- 6 tablespoons olive oil, divided
- 1 tablespoon garlic
- 2 shallots, minced
- 2 sprigs thyme
- 1 cup barley
- 1 quart chicken stock
- 1/2 cup currants
- 3 tablespoons freshly chopped parsley leaves
- 4 tablespoons whole wheat flour
- 1 egg, beaten
In a large saucepan over medium-high heat, add 3 tablespoons oil. Add garlic, shallot, thyme and barley; cook for 2 to 3 minutes until softened. Mix well. Add chicken stock and bring mixture to a boil. Cover and reduce heat to low. Cook for 30 minutes until barley is tender and liquid is absorbed. Remove sprigs of thyme. Fold in currants and parsley.
Remove barley to a parchment lined sheet tray. Allow to cool completely in refrigerator. Once cooled, add barley mixture to a bowl. Mix in flour and egg. Form mixture into 3-inch patties and place on a platter.
In a large saute pan over medium high heat, add remaining oil. Sear cakes for 1 to 2 minutes on each side. Remove from pan and serve.
Recipe courtesy of Aaron McCargo Jr.