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Barley and Chicken Patties

These pearl barley patties are tastier than you'd think. Give them a try — you won't be sorry! You can serve them with sauce or without.

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Pearl cutlets with 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 22 % 10 g
Fats 17 % 8 g
Carbohydrates 61 % 28 g
221 kcal
GI: 90 / 0 / 10
  • Cook the pearl barley until tender (salt the water). Mix ground chicken (or any other ground meat) with the cooked barley (drain off any liquid first). Chop the onion (green onion works too), press the garlic through a garlic press, and add everything to the meat. Season with salt and pepper and mix. With wet hands, shape into patties, roll them in breadcrumbs, and fry in vegetable oil until cooked through on both sides. If you like, you can pour sauce over the finished patties and simmer them, covered, for 10–15 minutes. To make the sauce, stir together the mustard, sour cream, and water, and pour it over the patties.

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

  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream of 25 % fat content - 284  kcal/100g
  • Sour cream with 20 % fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Pearl barley - 340  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Breadcrumbs - 347  kcal/100g
  • Minced chicken - 143  kcal/100g
  • Mustard ready - 418  kcal/100g

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