Pearl Barley Patties with Mushrooms Recipe
Pearl barley patties with mushrooms are a vegetarian take on classic Polish meat patties – crispy on the outside, soft and aromatic inside. They’re perfect as a main course with potatoes and salad, but also work great as a burger in a bun. It’s a good way to start liking pearl barley if you usually only use it in soup.
These patties turn humble pearl barley into a satisfying, flavour-packed main dish with a meaty bite, even though they’re completely vegetarian.
Chef's tips
Make sure both the barley and the mushroom mixture are well cooled before combining – the mixture will bind better and be easier to shape. If the patties fall apart while frying, chill the shaped patties in the fridge for 20–30 minutes before cooking.
How to serve
Serve with mashed or boiled potatoes and a fresh salad, or tuck a patty into a bun with lettuce, tomato and your favourite sauce for a simple veggie burger.
Ingredients
- pearl barley dry barley - 150 g
- button mushrooms - 250 g
- onion medium - 1 piece
- eggs - 2 pieces
- breadcrumbs 3 tablespoons for the mixture, the rest for coating - 6 tablespoons
- fresh parsley - 0.5 bunch
- oil for frying - 4 tablespoons
- salt for the barley and the mixture
- black pepper to taste
- dried marjoram optional - 0.5 teaspoons
Preparation
- Rinse the pearl barley in a sieve. In a pot, bring about 500 ml of water with a pinch of salt to a boil. Add the barley, stir, cover and cook over low heat for 15–18 minutes, until soft but not mushy. If there is water left after cooking, drain the barley in a sieve. Set aside to cool.
- Clean the mushrooms, if needed rinse them quickly and pat dry. Cut into small cubes. Peel the onion and also cut into small cubes.
- Heat 1–2 tablespoons of oil in a large frying pan. Add the onion and fry for 3–4 minutes over medium heat, until it softens and becomes slightly translucent.
- Add the mushrooms, increase the heat to medium-high and fry for 8–10 minutes, until they release their liquid and most of it evaporates. Stir every few minutes. Towards the end, season with salt, pepper and marjoram. Set aside to cool completely.
- Wash the parsley, pat dry and chop finely.
- In a large bowl combine the cooled pearl barley, sautéed mushrooms with onion, parsley, 2 eggs and 3 tablespoons of breadcrumbs. Mix thoroughly with your hand or a spoon. The mixture should be sticky and easy to shape. If it is too loose, add a bit more breadcrumbs.
- Taste the mixture and, if needed, season with more salt and pepper.
- Spread the remaining breadcrumbs on a plate. Shape palm-sized patties from the mixture, flatten them slightly and coat in breadcrumbs on both sides.
- Heat the remaining oil in a frying pan. Fry the patties in batches over medium heat for 4–5 minutes on each side, until golden and crispy on the outside. Transfer to a plate lined with paper towels to drain excess fat.
Storage
Usmażone kotlety przechowuj w lodówce do 3 dni. Możesz je zamrozić po całkowitym wystudzeniu – ułóż w jednej warstwie, a po zamrożeniu przełóż do woreczka. Podgrzewaj na patelni lub w piekarniku, aż będą gorące i znów chrupiące.
