Guess what? It's
veggie burger time, and that always means good times for me! Today's
burger Schnitzel is a mushroomy one paired with healthy and earthy
pearl barley.
Ingredients
15g dried porcini
mushrooms
150g pearl barley
1tbsp vegetable
stock powder
2 garlic cloves
1 onion
4tbsp barley flour
1 egg
Ground black
pepper
Nettle salt
Vegetable oil for
frying
Method
Soak the pearl
barley overnight in water. On the next day boil the pearl barley in
water with added vegetable stock powder for about one hour until
tender. Drain the pearl barley and remove all excess fluid.
Chop the garlic
and onion and crush the dried porcini. Soak the porcini for about 30
minutes. Mix all these ingredients with the pearl barley.
Add the flour, egg
and seasoning to the bowl and mix carefully. The mixture should reach
a fairly firm texture so that the Schnitzel hold well together. Shape
Schnitzel of the mixture.
Heat vegetable oil
in a frying pan and fry the Schnitzel on both sides until they are
golden brown.
Serving suggestion
Serve
the Schnitzel with smoked pepper hummus, potato flatbreads and sweet
potato oven chips on the side.
Stay hungry!
Your VegHog
It's nice to see someone else that makes their own veggie burgers. I haven't used pearl barley in mine for several years. My daughter was just talking about barley last night. I'd made a stew last month that had pearl barley. Perhaps my next dish will be some type of veggie burger. We'll see.
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