Barley Zucchini Patties

Ingredients

• 1 Red Onion
• 2 Spring Onions
• 2 Zucchini
• 3 tbsp olive oil
• 150 g medium coarse barley groats
• 400 ml Vegetable broth
• 120 g blue cheese (e.g., Roquefort)
• 2 Eggs
• 30 g whole grain breadcrumbs (2 tbsp)

Instructions

1. 1.

   Peel the onion and cut into very fine strips. Clean, wash spring onions; slice green parts thinly, set aside, finely dice the rest. Peel, wash zucchini and grate.

2. 2.

   Heat 1 tbsp oil in a pan. Sauté zucchini, onion strips and diced onion for 3 minutes over medium heat. Add barley groats and broth, stir and bring to a boil. Then cover and simmer off‑heat for 20 minutes, then cool for 5 minutes. Meanwhile grate the cheese.

3. 3.

   Mix barley mixture with 50 g cheese, eggs and breadcrumbs; knead into a pliable dough, shape into 12 patties and bake sequentially. Heat 1 tsp oil in a pan. Add 4 patties and fry over medium heat 3–4 minutes per side until golden brown; repeat for the rest.

4. 4.

   Place patties on parchment paper lined tray, sprinkle remaining cheese on top and melt in preheated oven at 180 °C (fan 160 °C; gas 2–3) for 5 minutes. Remove and garnish with spring onion greens.