7 November 2013

Pearl barley and porcini Schnitzel

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
1 onion
4tbsp barley flour
1 egg
Ground black pepper
Nettle salt
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.

Serving suggestion

Serve the Schnitzel with smoked pepper hummus, potato flatbreads and sweet potato oven chips on the side.

Stay hungry!

Your VegHog

1 comment:

  1. 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.


Thanks for reading! I would very much appreciate any comments or suggestions from you.