Barley Patties Vegetarian Recipes for Delicious Healthy Meals

Barley patties are a delicious and wholesome vegetarian option that can easily become a staple in your kitchen. Packed with fiber, protein, and a subtle nutty flavor, barley lends itself beautifully to forming patties that are crispy on the outside and tender inside.

Whether you’re looking for a meatless burger alternative, a hearty snack, or a nutritious side dish, these barley patties fit the bill perfectly. They’re versatile, easy to prepare, and can be customized with a variety of herbs, spices, and vegetables to suit your taste preferences.

In this post, I’ll walk you through a couple of tasty barley patties vegetarian recipes that are sure to impress both vegetarians and meat-eaters alike. Plus, I’ll share tips on how to make them perfectly every time, nutritional benefits, and creative serving suggestions.

So, grab your apron and let’s get cooking!

Why You’ll Love This Recipe

Barley patties are not only incredibly tasty but also nutrient-dense and satisfying. Here’s why they’re a winner in my kitchen:

• Nutritious: Barley is high in fiber, vitamins, and minerals, supporting digestion and heart health.
• Vegetarian & Vegan Friendly: Easily adaptable to vegan diets by swapping egg for flax or chia seeds.
• Budget-Friendly: Barley is affordable and stretches well, making these patties great for feeding a crowd.
• Customizable: Add your favorite spices, vegetables, or cheese to create your signature patty.
• Make-Ahead: These patties can be prepared in advance and frozen for quick meals later.

Ingredients

• 1 cup pearl barley (uncooked)
• 2 ½ cups vegetable broth or water
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, grated
• 1 cup cooked chickpeas, mashed
• ½ cup fresh parsley, chopped
• ½ cup breadcrumbs (use gluten-free if desired)
• 1 large egg (or flax egg for vegan option)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Olive oil, for frying

Equipment

• Medium saucepan with lid
• Large mixing bowl
• Grater (for carrot)
• Knife and cutting board
• Frying pan or skillet
• Spatula
• Measuring cups and spoons
• Food processor (optional, for easier chickpea mashing)

Instructions

1. Cook the barley: Rinse the pearl barley under cold water. In a medium saucepan, combine barley and vegetable broth. Bring to a boil, then reduce heat to low and simmer covered for about 30-35 minutes until barley is tender and liquid absorbed. Drain any excess liquid and let cool slightly.
2. Prepare vegetables: While barley cooks, finely chop the onion and mince garlic. Grate the carrot and roughly chop the parsley.
3. Sauté aromatics: Heat a tablespoon of olive oil in a skillet over medium heat. Add onion and garlic and sauté for 3-4 minutes until softened and fragrant. Remove from heat.
4. Mash chickpeas: In a large mixing bowl, mash the cooked chickpeas with a fork or use a food processor for a smoother texture.
5. Combine ingredients: Add the cooked barley, sautéed onion and garlic, grated carrot, chopped parsley, breadcrumbs, cumin, smoked paprika, salt, and pepper to the mashed chickpeas. Mix well.
6. Add binder: Crack the egg into the mixture and stir thoroughly to combine. For a vegan alternative, use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and rested for 5 minutes).
7. Form patties: With clean hands, shape the mixture into 8 equal-sized patties, about ¾ inch thick. If the mixture feels too wet, add a bit more breadcrumbs.
8. Cook patties: Heat 2 tablespoons olive oil in a large skillet over medium heat. Fry patties for 4-5 minutes per side until golden brown and crisp. Transfer to a paper towel-lined plate to drain excess oil.
9. Serve warm: Enjoy your barley patties immediately or keep them warm in a low oven while you prepare sides or toppings.

Tips & Variations

“For extra flavor, try adding a teaspoon of fresh grated ginger or a splash of soy sauce to the mixture. You can also experiment with different herbs like cilantro or dill.”

• Make it vegan: Replace the egg with a flax or chia egg, or use commercial egg replacers.
• Cheesy twist: Add ½ cup grated sharp cheddar or vegan cheese for a creamy texture.
• Spice it up: Incorporate chili flakes, cayenne, or fresh jalapeños for some heat.
• Bake instead of fry: Place patties on a lined baking sheet, spray lightly with oil, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
• Use different beans: Swap chickpeas with black beans, kidney beans, or lentils for variety.

Nutrition Facts

Serving Suggestions

Barley patties are incredibly versatile and can be served in a variety of ways. Here are some of my favorites:

• Classic veggie burger: Serve your barley patties on a fresh sourdough bun with lettuce, tomato, pickles, and your favorite sauce.
• Salad topper: Slice the patties and add them warm over a crisp green salad for an extra protein punch.
• Wrap filling: Use barley patties as a filling for wraps or pita bread with hummus and roasted veggies.
• Side dish: Serve alongside roasted vegetables or a hearty soup like the Half Runner Beans Recipe for a complete meal.

Barley Patties Vegetarian Recipes

Recipe 1: Mediterranean Barley Patties

• 1 cup cooked barley
• ½ cup crumbled feta cheese
• ½ cup chopped sun-dried tomatoes
• ¼ cup chopped Kalamata olives
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 egg or flax egg
• ½ cup breadcrumbs
• Salt and pepper to taste
• Olive oil for frying

1. In a bowl, combine cooked barley, feta, sun-dried tomatoes, olives, garlic, oregano, breadcrumbs, and egg.
2. Season with salt and pepper, mix well, and form into 6 patties.
3. Heat olive oil in a skillet over medium heat and fry patties for 4 minutes per side until golden.
4. Serve with tzatziki or a fresh cucumber salad.

Recipe 2: Spicy Southwestern Barley Patties

• 1 cup cooked barley
• 1 cup black beans, mashed
• ½ cup corn kernels
• 1 small jalapeño, finely chopped
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 egg or flax egg
• ½ cup breadcrumbs
• Salt and pepper to taste
• Olive oil for frying

1. Mix cooked barley, mashed black beans, corn, jalapeño, chili powder, cumin, breadcrumbs, and egg in a bowl.
2. Season with salt and pepper, then form into 6 patties.
3. Cook in a hot oiled skillet for 5 minutes on each side until crispy.
4. Serve with avocado slices and a dollop of sour cream or vegan yogurt.

Recipe 3: Herbed Barley and Sweet Potato Patties

• 1 cup cooked barley
• 1 cup mashed cooked sweet potato
• ¼ cup chopped fresh cilantro
• 2 green onions, thinly sliced
• 1 teaspoon ground coriander
• 1 egg or flax egg
• ½ cup breadcrumbs
• Salt and pepper to taste
• Olive oil for frying

1. Combine barley, mashed sweet potato, cilantro, green onions, coriander, breadcrumbs, and egg in a mixing bowl.
2. Add salt and pepper, shape into 6-8 patties.
3. Heat oil in a skillet and fry patties until golden on both sides, about 4 minutes each.
4. Perfect served with a tangy yogurt dip or chutney.

For more wholesome vegetarian recipes, check out my Kosher Vegetarian Recipes collection.

Conclusion

Barley patties are a fantastic addition to any vegetarian or vegan meal plan. Their hearty texture, combined with wholesome ingredients, offers satisfying comfort food that’s healthy and flavorful.

Whether you stick to the basic recipe or venture into Mediterranean, Southwestern, or sweet potato variations, you’ll find these patties easy to make and versatile enough for any occasion. Plus, with their rich nutritional profile, they make a great protein-packed meal option for lunch, dinner, or even a snack.

Don’t forget to experiment with your own favorite herbs, spices, and add-ins to create a signature barley patty that suits your taste buds perfectly. If you enjoyed this recipe, feel free to explore other comforting dishes like my Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or the delightful Glazed Twist Donut Recipe.

Happy cooking!

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