Vegetable Cutlets with Pearl Barley

Directions

1. 1

   Step 1

   

   Rinse the pearl barley until the water runs clear. Peel the onion and garlic. Wash and peel the potatoes and carrot. Prepare a pot, meat grinder, bowls, and a frying pan.

2. 2

   Step 2

   

   Place the pearl barley in a pot, cover with 3 cups of water, and let it soak for 3–6 hours. Once the grain has swelled, place the pot over medium heat and bring the water to a boil. Add 2–3 pinches of salt and cook for 30–35 minutes until the pearl barley is done. After cooking, let the grain sit covered for another 10–15 minutes.

   TipTo save time, you can soak the pearl barley overnight.

3. 3

   Step 3

   

   Dice the onion into 4–5 mm cubes. Coarsely grate the carrot. Pour 1 tbsp of oil into a pan and heat over medium heat. Sauté the onion, stirring, for about 2–3 minutes until golden. Add the carrot and fry together for another 2–3 minutes until soft. Remove the pan from the heat.

4. 4

   Step 4

   

   Pass the cooked pearl barley, garlic cloves, and the sautéed onion and carrot through a meat grinder. Finely grate the potato and add to the mixture. Add the remaining salt and black pepper.

5. 5

   Step 5

   

   Knead the cutlet mixture until smooth. Wet your hands with cool water and form round cutlets 4–5 cm in diameter. Pour breadcrumbs into a clean bowl and coat the cutlets one by one.

6. 6

   Step 6

   

   Wipe the freed pan with paper towels, add the remaining oil, and heat again. Fry the breaded cutlets for 3–4 minutes on each side.

7. 7

   Step 7

   

   Serve the vegetable cutlets with any sauce, for example, tomato sauce.