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.
15g dried porcini mushrooms
150g pearl barley
1tbsp vegetable stock powder
2 garlic cloves
4tbsp barley flour
Ground black pepper
Vegetable oil for frying
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.
Serve the Schnitzel with smoked pepper hummus, potato flatbreads and sweet potato oven chips on the side.