Barley cutlets

Photo by Louis Hansel on Unsplash


Pearl barley – 250 g
Water – 600 ml
Onions – 200 g
Carrots – 200 g
Garlic – 3 cloves
Potatoes – 300 g
Salt, black pepper – to taste

Cooking method:

  1. Rinse the groats and soak in cold water for at least a few hours. Drain the water and boil the barley until tender.
  2. While the porridge is cooling, chop the onion and grate the carrots on a medium grater. Fry vegetables in vegetable oil until golden brown. Peel the potatoes and grate the tubers on a medium grater.
  3. Pass the barley and garlic through a meat grinder. You can grind the pearl barley porridge with a blender. Add onions with carrots, potatoes to the mass, salt, and pepper.
  4. Stir and form patties with wet hands. Dip each in breadcrumbs or flour. Fry in a preheated skillet in vegetable oil on each side until a crust appears.

2 thoughts on “Barley cutlets”

  1. I love barley, and will try this. Generally, I toss it into veggie soup OR I cook it in my rice pot and substitute it for rice. Thank you for the tip!

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