Stick-to-the-Ribs Barley and Currant Cakes


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 sauté pan over medium high heat, add remaining oil. Sear cakes for 1 to 2 minutes on each side. Remove from pan and serve.

2 comments (Add your own)

1. Nebojsa wrote:
I'm glad you liked it! Sometimes I add a little gretad parmesean as well - but, since i'm watching my calories usually not.Spinach looks like a great addition. I'll have to try that next time!AmandaDown Home Dieting

Wed, June 6, 2012 @ 1:38 AM

2. qqracjnkq wrote:
n5IVWq kvabpfnssaxz

Mon, June 11, 2012 @ 11:18 AM

Add a New Comment


code
 

Comment Guidelines: No HTML is allowed. Off-topic or inappropriate comments will be edited or deleted. Thanks.

 

 
 
HOME | PRODUCTS | BOOK | RECIPES | MEDIA | ABOUT AMJ | CALENDAR | LATEST | CONTACT