Recipe courtesy of Aaron McCargo Jr.
Stick-to-the-Ribs Barley and Currant Cakes
Getting reviews...
- Level: Easy
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 365
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 8 g
- Sugar
- 12 g
- Protein
- 11 g
- Cholesterol
- 31 mg
- Sodium
- 248 mg
- Level: Easy
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 365
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 8 g
- Sugar
- 12 g
- Protein
- 11 g
- Cholesterol
- 31 mg
- Sodium
- 248 mg
Ingredients
Directions
- 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.
