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🍽️ Crispy Barley and Zucchini Patties

391 kcal · 30 min · 4 servings

Ingredients

• 1 red onion
• 2 spring onions
• 2 zucchini
• 3 tbsp olive oil
• 150 g medium-ground barley groats
• 400 ml vegetable broth
• 120 g blue cheese (e.g. Roquefort)
• 2 eggs
• 30 g wholemeal breadcrumbs (2 tbsp)

Instructions

1. 1. Peel the onion and cut it into very fine strips.
2. 2. Clean and wash the spring onions.
3. 3. Cut the green parts of the spring onions into thin rings and set them aside.
4. 4. Dice the white part of the spring onions very finely.
5. 5. Clean and wash the zucchini.
6. 6. Grate the zucchini finely.
7. 7. Heat one tablespoon of oil in a pan.
8. 8. Sauté the zucchini, onion strips, and onion dice for three minutes over medium heat.
9. 9. Add the barley groats and broth, and stir everything together.
10. 10. Bring the mixture to a boil.
11. 11. Turn off the heat source.
12. 12. Cover the pan and let the barley swell for twenty minutes.
13. 13. Let the barley mixture cool down for five minutes.
14. 14. Grate the cheese in the meantime.
15. 15. Mix the barley mixture with 50 grams of cheese, the eggs, and the breadcrumbs.
16. 16. Knead the ingredients into a moldable mass.
17. 17. Form twelve patties from the mixture.
18. 18. Heat one teaspoon of oil in a pan.
19. 19. Place four patties into the hot pan.
20. 20. Fry the patties over medium heat for three to four minutes on each side until golden brown.
21. 21. Fry the remaining patties in the same way.
22. 22. Place the finished patties on a baking sheet lined with baking paper.
23. 23. Sprinkle the remaining cheese over the patties.
24. 24. Preheat the oven to 180 degrees (convection 160 degrees or gas mark 2 to 3).
25. 25. Melt the cheese in the oven for five minutes.
26. 26. Remove the patties from the oven.
27. 27. Garnish the patties with the spring onion rings set aside earlier.

Nutrition per serving

• kcal: 391
• Protein: 18 g · Fett/Fat: 20 g · Carbs: 34 g