Stick-to-the-Ribs Barley and Currant Cakes

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  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 6 servings
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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


  1. 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.
  2. 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.
  3. 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.