STICK-TO-THE-RIBS BARLEY AND CURRANT CAKES
Provided by Aaron McCargo Jr.
Categories appetizer
Time 55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large saucepan over medium-high heat, add 3 tablespoons oil. Add garlic, shallot, thyme and barley; cook for 2 to 3 minutes until softened. Mix well. Add chicken stock and bring mixture to a boil. Cover and reduce heat to low. Cook for 30 minutes until barley is tender and liquid is absorbed. Remove sprigs of thyme. Fold in currants and parsley.
- Remove barley to a parchment lined sheet tray. Allow to cool completely in refrigerator. Once cooled, add barley mixture to a bowl. Mix in flour and egg. Form mixture into 3-inch patties and place on a platter.
- In a large saute pan over medium high heat, add remaining oil. Sear cakes for 1 to 2 minutes on each side. Remove from pan and serve.
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Shoaib Jagirani
j.shoaib@hotmail.co.ukThese cakes are a bit time-consuming to make, but they're worth the effort. They're perfect for a special occasion brunch or dinner.
Mukama Adonia
mukamaa94@hotmail.comI'm not a big fan of barley, but these cakes were actually really good. I'll definitely be making them again.
New New
new.n49@aol.comThese cakes are a great way to get your kids to eat their vegetables. My kids love them!
Sazibul islam
sazibul.i@gmail.comI made these cakes for my husband's birthday and he loved them! He said they were the best cakes he's ever had.
King Sunyz
kingsunyz@aol.comThese cakes are a bit bland for my taste. I think I would add more spices next time.
Annelise Pietersen
pietersen_annelise@aol.comI've never had barley cakes before, but these were really good. I'll definitely be making them again.
j money
j-m@hotmail.co.ukThese cakes are perfect for a cold winter day. They're warm, hearty, and satisfying.
nduvi Rebecca
r-nduvi36@gmail.comI wasn't sure what to expect from these cakes, but I was pleasantly surprised. They're really delicious!
rehman samad
samadrehman26@gmail.comThese cakes are a great way to use up leftover barley. They're also a good source of fiber and protein.
Legend Bunda
b@hotmail.comI made these cakes for a potluck and they were a big hit! Everyone loved them.
Yuleidi Lucas
yuleidi-lucas24@aol.comI found these cakes to be a bit dry. I think I would add more butter or milk next time.
Endrit Shaqiri
s-endrit73@hotmail.comThese cakes are a bit time-consuming to make, but they're worth the effort. They're perfect for a special occasion brunch or dinner.
Taslim islam Taslim islam
taslim.i@yahoo.comI've made these cakes several times and they always turn out great. I love the combination of barley, currants, and spices.
Md Lipon
l_md42@hotmail.frThese barley and currant cakes were a hit with my family! They're hearty, flavorful, and easy to make.