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🍽️ Crispy Barley Pancakes with Fresh Vegetable Dressing

385 kcal · 30 min · 4 servings

Ingredients

• Barley flakes
• 60 g Barley groats
• 1 tbsp ground hazelnuts
• 1 chopped shallot
• 1 tbsp milk
• 2 tbsp grated Edam cheese
• 1 tsp vegetable oil
• salt
• pepper (from the mill)
• 0.5 tsp paprika powder (mild sweet)
• 2 medium sweet potatoes
• 0.5 oak leaf lettuce
• 25 g bell pepper cubes
• 2 tsp shallot cubes
• 1 tbsp cream cheese
• 1 tbsp corn kernels (from the jar)
• salt
• pepper (from the mill)
• 1 tsp mustard
• 1 tsp chive rings

Instructions

1. 1. Place the barley groats in a bowl and cover with water. Let the barley soak overnight. Drain the water the next day.
2. 2. Mix the soaked barley with the remaining ingredients for the pancakes. Shape the mixture into small, flat patties.
3. 3. Heat oil in a frying pan. Fry the barley pancakes on both sides until golden brown and crispy.
4. 4. Wash the potatoes and boil them until tender, which takes about 25 minutes. Drain the cooking water and peel the potatoes.
5. 5. Wash the oakleaf lettuce and tear the leaves into bite-sized pieces.
6. 6. Wash the bell pepper and the shallots. Cut them into small pieces.
7. 7. Mix the bell pepper and shallot pieces with the remaining ingredients for the dressing. Stir everything well.
8. 8. Add the torn oakleaf lettuce and the cooked potatoes to the bowl with the dressing. Toss everything gently so that everything is evenly coated.

Nutrition per serving

• kcal: 385
• Protein: 14 g · Fett/Fat: 17 g · Carbs: 48 g