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Barley and Meat Patties

Soft, juicy barley patties. Barley stretches the ground meat much further, so you end up with a lot of patties — a handy recipe when you've got a big family to feed.

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Pearl barley cutlets with minced meat
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 % 6 g
Fats 52 % 16 g
Carbohydrates 29 % 9 g
205 kcal
GI: 67 / 0 / 33
  • How do you make barley and meat patties? Rinse the pearl barley well, cover it with clean water, and let it soak for 3 hours. Cook the barley on the stovetop or in a slow cooker. Add the ground meat to the warm barley, season with salt and pepper, and stir with a spoon. Grate the carrot on a fine grater and finely chop the onion and garlic. Add the vegetables to the meat and mix. Shape the patties, coat them in breadcrumbs, and fry them in a skillet with a little oil. The barley patties are ready — they're best served warm. Enjoy!
  • Tip: For barley dishes that always turn out well, it helps to learn how to choose and cook pearl barley.
  • The wrong pan can ruin even the best recipe, so choose a skillet suited to what you're making.
  • Every oil is only good up to a certain point — its smoke point, above which it starts to burn and forms harmful compounds. It's worth knowing each oil's smoke point so you can pick the best one for frying.

Caloric content of the products possible in the composition of the dish

  • Pearl barley - 340  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Mixed minced meat - 351  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Breadcrumbs - 347  kcal/100g

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