Stick-to-the-Ribs Barley and Currant Cakes

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 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
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.


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