Barley croquettes with curry
Vegetarian recipe. #vegetableeasyrecipe
For this recipe, you can use leftover barley or boil it on purpose and add vegetables as you like (onions, carrots or celery). In my case, I put some some cubes of chopped Carrots into boiling water.
Barley 1 cup
Boiled potatoes 7 oz
Flour ½ cup (better if whole wheat)
Bread crumbs (or stale bread made with whole wheat ) 2 oz
Curry 1 teaspoon
Extra virgin oil 2/3 teaspoons
Bicarbonate ½ teaspoon
Salt and Pepper
1 egg -optional
Grated Parmigiano cheese – optional – 2 teaspoons
Check if you have to soak barley, wash, then boil with 3 cups water and the vegetables. Add bicarbonate. Boil until barley is cooked but still crispy and add salt just a few minutes before it’s ready. Make sure to drain well after cooking.
Meanwhile, boil potatoes, drain and mash.
Mix barley, potatoes, pepper, curry, bread, egg and Parmesan (optional). Adjust salt if needed. Make a uniform and elastic dough.
Preheat oven to 350 degrees (static mode).
Tear off some olive size dough and form into small balls or shape as you like. I made a unique large square on the cutting board, then cut some rectangles – to make it quicker. Then, press the croquettes first into the flour, then into the breadcrumbs.
Line the baking tray or a pan with parchment paper. Place the barley dough on the paper, add oil here and there; bake for 15 minutes, then 5 minutes in fan mode, until golden.
You can also cook them on a non-stick pan, instead of the oven.
Background music: “Rebel rebel”- JOAN JETT & THE BLACKHEARTS.