Barley Zucchini Patties
Barley Zucchini Patties - Spicy alternative to classic potato pancakes
Healthy, because
Even smarter
Nutritional values
Barley has a low glycemic index, which means it is digested slowly. This means that blood glucose and insulin levels rise only slightly, resulting in long and sustained satiety.
Leftovers of the spicy fritters can either be enjoyed cold or you can heat the fritters in a preheated oven at 180 °C for about 5-10 minutes. It goes well with a crisp green salad.
(Percentage of daily recommendation)
| Calorie | 391 cal. | (19 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 23.4 μg | (39 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 578 mg | (14 %) | ||
| Calcium | 260 mg | (26 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 red onion
- 2 scallions
- 2 Zucchini
- 3 Tbsps olive oil
- 6 ozs medium coarse barley groats
- 14 ozs Vegetable broth
- 4 ozs Blue cheese (e.g. Roquefort)
- 2 eggs
- 2 ozs whole grain breadcrumbs (2 TBSP.)
Preparation steps
Peel the onion and cut into very fine strips. Clean and wash the spring onions, cut the green parts of the spring onions into thin rings, set aside, dice the rest very finely. Zucchini clean, wash, grate.
Heat 1 tablespoon oil in a frying pan. Sauté zucchini and onion strips and cubes in it for 3 minutes over medium heat. Add barley meal and broth, stir and bring to a boil. Then cover with plate off and let swell for 20 minutes, then cool for 5 minutes. Meanwhile, grate cheese.
Mix the barley mixture with 3 Tablespoons of cheese, eggs, and breadcrumbs, knead into a malleable mass, form 12 patties, and saute them one after the other. Heat 1 teaspoon of oil in a frying pan. Add 4 patties and fry over medium heat for 3-4 minutes per side until golden brown; fry the rest in the same way.
Place the patties on a baking tray lined with baking paper, sprinkle the remaining cheese on top, and melt in a preheated oven at 180 °C / 350 °F for 5 minutes. Remove and garnish with spring onion greens.
