Stick-To-The-Ribs Barley And Currant Cakes
Serves: 5
Madilyn Boehm
1 January 1970
Based on User reviews:
41
Spice
45
Sweetness
48
Sourness
47
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
6 tbsps
Olive Oil (divided)1 tbsp
Garlic2 sprigs
Thyme1 cup
Barley1 cup
Currants4 tbsps
Whole Wheat FlourDirections:
1
In a large saucepan over medium-high heat, add 3 tablespoons oil
2
Add garlic, shallot, thyme and barley; cook for 2 to 3 minutes until softened
3
Mix well
4
Add chicken stock and bring mixture to a boil
5
Cover and reduce heat to low
6
Cook for 30 minutes until barley is tender and liquid is absorbed
7
Remove sprigs of thyme
8
Fold in currants and parsley
9
Remove barley to a parchment lined sheet tray
10
Allow to cool completely in refrigerator
11
Once cooled, add barley mixture to a bowl
12
Mix in flour and egg
13
Form mixture into 3-inch patties and place on a platter
14
In a large saute pan over medium high heat, add remaining oil
15
Sear cakes for 1 to 2 minutes on each side
16
Remove from pan and serve