Mushroom and Barley Patties2012-09-18
- Servings : 4
- Prep Time : 20m
- Cook Time : 55m
- Ready In : 1:15 h
I am really excited to share these little patties, as they turned out far better than I expected and packed full of flavour and goodness. I made mini ones for Harry to test, he paused momentarily after the first bite, and I thought ‘oh no…’ but then he demolished three of them in a row ‘pheew.’ I ate mine burger style (see pic), and it was delish.
A great alternative to a beef burger patty, and perfect for any vegetarian guests.
Tip: Babies and toddlers can eat these as they are or with melted cheese on top. Older children can have theirs burger style on a bread roll. And adults will enjoy these on a roll topped with goats cheese. So delicious.
Nutrition Note: Pearl barley, an ancient grain, is a great ingredient in vegetarian meals. It contains protein, is low in fat, sodium and high in fibre.Join us on Facebook for other foodie bits and pieces.
- 1/3 cup pearl barley
- 2 slices wholemeal bread
- ½ small onion, very finely chopped or processed
- 2 tbs extra virgin olive oil
- ¾ cup button mushrooms
- 1 zucchini, chopped
- 2 tbs fresh herbs (e.g. chives, parsley, coriander)
- 1 tbs soy sauce (or tamari for gluten free option)
- 1 egg, lightly beaten
- ¾ cup grated cheese
- 1 tbs ricotta
Cook barley according to pack directions (this can take up to 45 minutes so I did it the night before and refrigerated). -
Using a food processor, process the bread until a fine crumb forms. -
Heat 1 tbsp of oil in a small saucepan. Sauté the onions until clear. -
Place the mushrooms, herbs and zucchini in the processor and process until finely chopped. Squeeze out any excess juice. -
Combine the egg, barley, mushroom mix, bread crumbs, onion, soy sauce, ricotta and cheese in a bowl. Stir well to combine. -
Heat butter in a pan over medium. Drop 2 - 3 tablespoon amounts of mixture into the pan and flatten with a spatula until you have a nice sized patty. Cook for a few minutes either side. Serve. -
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