Mushroom and Barley Patties

  • 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.

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  • 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


Step 1

Cook barley according to pack directions (this can take up to 45 minutes so I did it the night before and refrigerated). -

Step 2

Using a food processor, process the bread until a fine crumb forms. -

Step 3

Heat 1 tbsp of oil in a small saucepan. Sauté the onions until clear. -

Step 4

Place the mushrooms, herbs and zucchini in the processor and process until finely chopped. Squeeze out any excess juice. -

Step 5

Combine the egg, barley, mushroom mix, bread crumbs, onion, soy sauce, ricotta and cheese in a bowl. Stir well to combine. -

Step 6

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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Recipe Comments

  1. posted by Jo on February 3, 2014

    Would another egg be a good substitute for the cheese/ ricotta? LOVE the look of these and am very excited to make them tomorrow after a trip to the store.

    • posted by Allie on February 4, 2014

      Hi Jo, they may be OK without adding the cheese and leaving as is, but go by feel and if the mixture seems to dry then add another egg. Let us know how you go. Ax


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