Barley Porridge Patties (Made with Water)
Tasty grain patties with a crisp golden crust. Sometimes even a grown-up has a hard time getting excited about a bowl of wheat or barley porridge — with meat it's not so bad, but without any meat? Here's a way to shake up your menu and turn that porridge into patties. I sometimes make them from leftover porridge from the day before. Leave out the eggs and they're suitable for a meatless or fasting-day meal.
Cooking method
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Step 1:
How do you make barley porridge patties with water? Here's everything you'll need.
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Step 2:
Cook up a regular pot of barley porridge and season it with salt. You can also use porridge you already have on hand from breakfast or dinner — then the whole thing takes just 10 minutes.
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Step 3:
Stir in the chopped fresh herbs.
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Step 4:
Add the eggs and mix well.
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Step 5:
Shape into patties, dredge them in breadcrumbs, and fry in vegetable oil.
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Step 6:
Enjoy!
- Every oil is only healthy up to a certain temperature — the smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. It's worth knowing which oils are best for frying, which temperatures to aim for, and which oils to skip entirely.
- One more thing: the wrong pan can spoil even the best recipe. Choosing the right skillet for different dishes makes all the difference.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Collapsed light barley - 349 kcal/100g
- Scottish barley - 348 kcal/100g
- Barley groats - 343 kcal/100g
- Barley flakes - 315 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Breadcrumbs - 347 kcal/100g
