Fried Barley Cakes
I believe my mom got this recipe from a Canadian magazine called "Homemakers". It's really good with dishes that have a lot of sauce, like swiss steak, or stews.
Makes 16 cakes
4 cups chicken stock
1/2 teaspoon salt -- optional
1 1/2 cups barley (pot barley is preferably, but it will work with pearled)
4 Tablespoons butter or margarine
1 medium onion, chopped
2 eggs , lightly beaten
2 Tablespoons chopped fresh parsley
1/2 cup fine dry breadcrumbs
2 Tablespoons vegetable oil
Bring stock, and salt if using, to boil in large saucepan. Add barley, reduce heat, cover and simmer until barley is tender, about 1 1/2 hours. If all liquid has not been absorbed, cook uncovered for a few min.
Heat 2 Tbsp of the butter over med heat in small skillet. Add onion, saute 5 min. Add to barley with eggs and parsley; toss with a fork to blend.
Using wet hands, shape barley mixture into 1" thick patties, using 1/4 cup mixture each. Place on waxed paper, sprinkling bread crumbs over to coat both sides.
Heat oil and remaining butter in heavy large skillet, and fry cakes until golden on both sides and very hot.
Check out the Recipe of the Week archives
Return to the Main Page
This page hosted by
Get your own Free Home Page