Pea and barley patties with mushrooms
The day before, soak the peas and barley in water (each separately) and the dried mushrooms in a little milk. The milk can be slightly diluted with water. The following day, the peas and...
Ingredients (what you need)
For 1 serving
50 g of peas
50 g of barley groats
a handful of dried mushrooms
½ - 1 egg
30 g of bacon
salt
pepper
marjoram
1 small clove of garlic
breadcrumbs as needed for thickening
a little milk for soaking the dried mushrooms
if we do not have mushrooms, we can enhance the patties with a piece of ground smoked meat.
Recipe steps
The day before, soak the peas and barley in water (each separately) and put the dried mushrooms in a little milk, which we can slightly dilute with water.
The next day, boil the peas and barley, each separately, until soft, and then grind them using a meat grinder. Chop the mushrooms into small pieces and sauté them in diced bacon. To the ground peas and barley, add the sautéed mushrooms with bacon, an egg, salt, pepper, marjoram, and crushed garlic. Mix everything thoroughly, and if necessary, thicken with breadcrumbs.
Scoop out the dumplings with a spoon, shape them into patties in a pan, and fry them in oil. Serve with a vegetable salad.
Additional information about the recipe Pea and barley patties with mushrooms
Pea and millet patties with mushrooms are a tasty and nutritious dish that combines healthy ingredients and traditional flavor. Peas and millet give the patties a delicate texture and a rich, earthy taste, while mushrooms add aroma and umami. This vegetarian dish can be served with a fresh salad or mashed potatoes, making it an ideal choice for lunch or dinner. It is also a great way to make use of the seasonal mushroom harvest and enrich the diet with plant-based proteins.
Tomas Rohlena