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Stick-to-the-Ribs Barley and Currant Cakes (Aaron McCargo, Jr.) Recipe

Stick-to-the-Ribs Barley and Currant Cakes (Aaron McCargo, Jr.) Recipe

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Stick-to-the-Ribs Barley and Currant Cakes (Aaron McCargo, Jr.)

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Ingredients:

Serving

Directions:

In a large saucepan over medium-high heat, add 3 tablespoons oil. Add garlic, shallot, thyme and barley; cook for 2 to 3 minutes until softened. Mix well. Add chicken stock and bring mixture to a boil. Cover and reduce heat to low. Cook for 30 minutes until barley is tender and liquid is absorbed. Remove sprigs of thyme. Fold in currants and parsley.
Remove barley to a parchment lined sheet tray. Allow to cool completely in refrigerator. Once cooled, add barley mixture to a bowl. Mix in flour and egg. Form mixture into 3-inch patties and place on a platter.
In a large saute pan over medium high heat, add remaining oil. Sear cakes for 1 to 2 minutes on each side. Remove from pan and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	355.48 Kcal (1488 kJ)
Calories from fat	153.33 Kcal
		% Daily Value*
Total Fat	17.04g	26%
Cholesterol	32.08mg	11%
Sodium	248.79mg	10%
Potassium	487mg	10%
Total Carbs	41.43g	14%
Sugars	7.13g	29%
Dietary Fiber	6.89g	28%
Protein	11.22g	22%
Vitamin C	9.7mg	16%
Iron	2.4mg	13%
Calcium	41.6mg	4%

Amount Per 100 g
Calories	133.14 Kcal (557 kJ)
Calories from fat	57.43 Kcal
		% Daily Value*
Total Fat	6.38g	26%
Cholesterol	12.01mg	11%
Sodium	93.18mg	10%
Potassium	182.39mg	10%
Total Carbs	15.52g	14%
Sugars	2.67g	29%
Dietary Fiber	2.58g	28%
Protein	4.2g	22%
Vitamin C	3.6mg	16%
Iron	0.9mg	13%
Calcium	15.6mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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