Cutlets from pearl barley (without meat) – a satisfying addition to a homemade dinner or dinner. They can be attributed to lean and vegetarian cuisine.
Ingredients
Pearl barley – 250 g
Water – 600 ml
Onion – 200 g
Carrots – 220 g
Sunflower oil – for frying
Garlic – 3 teeth
Potatoes – 330 g
Salt – to taste
Pepper black ground – to taste
Breadcrumbs – for breading
Cooking process
Dishes from pearl barley are not very popular with our hostesses, probably because of the length of cooking, and very much in vain. Perlovka is one of the most useful cereals that should be included in your diet. Cutlets from pearl barley – a satisfying addition to a homemade dinner or dinner. They can be attributed to lean and vegetarian cuisine, as there are no products of animal origin in the composition. Finished pearl cutlets are hearty and will surely please your household. The whole process is quite fast, not counting the time for soaking the cereals.
For the preparation of pearl barley, take the following products.
The first step is to prepare the pearl barley. It must be boiled until prepared. For this, rinse the rump thoroughly before the disappearance of turbid water. Fill with cold water and leave to swell for 3 to 6 hours. It is most convenient to leave for the night.
Cook until ready in any convenient way for you. I boil in a multi-pressure cooker in 20 minutes. Ready chamois slightly cool.
Peel the onion, cut into random pieces. In the pan, pour the oil and fry the onions until soft.
Add the grated carrot to the onions. Continue to fry so that the vegetables become softer. Fried vegetables cool.
In the meantime, peel the potatoes, grate on a medium grater. Peel the garlic cloves.
Pass through the meat grinder a boiled barley, garlic, carrot and onions. Add the grated potatoes. Season with salt and ground black pepper. Stir well.
With wet hands, form small cutlets and pan them in breadcrumbs.
Heat the oil in a frying pan. Arrange the pearl bar. Fry on moderate heat until golden brown on one side.
Carefully turn over on the second side and continue to brown until red.
Place on a paper towel to absorb excess oil. Cutlets from the pearl bar are ready. Serve in warm form with sour cream and fresh herbs.
Bon Appetit!
Cutlets from pearl barley
Cutlets from pearl barley (without meat) – a satisfying addition to a homemade dinner or dinner. They can be attributed to lean and vegetarian cuisine.
Ingredients
Pearl barley – 250 g
Water – 600 ml
Onion – 200 g
Carrots – 220 g
Sunflower oil – for frying
Garlic – 3 teeth
Potatoes – 330 g
Salt – to taste
Pepper black ground – to taste
Breadcrumbs – for breading
Cooking process
Dishes from pearl barley are not very popular with our hostesses, probably because of the length of cooking, and very much in vain. Perlovka is one of the most useful cereals that should be included in your diet. Cutlets from pearl barley – a satisfying addition to a homemade dinner or dinner. They can be attributed to lean and vegetarian cuisine, as there are no products of animal origin in the composition. Finished pearl cutlets are hearty and will surely please your household. The whole process is quite fast, not counting the time for soaking the cereals.
For the preparation of pearl barley, take the following products.
The first step is to prepare the pearl barley. It must be boiled until prepared. For this, rinse the rump thoroughly before the disappearance of turbid water. Fill with cold water and leave to swell for 3 to 6 hours. It is most convenient to leave for the night.
Cook until ready in any convenient way for you. I boil in a multi-pressure cooker in 20 minutes. Ready chamois slightly cool.
Peel the onion, cut into random pieces. In the pan, pour the oil and fry the onions until soft.
Add the grated carrot to the onions. Continue to fry so that the vegetables become softer. Fried vegetables cool.
In the meantime, peel the potatoes, grate on a medium grater. Peel the garlic cloves.
Pass through the meat grinder a boiled barley, garlic, carrot and onions. Add the grated potatoes. Season with salt and ground black pepper. Stir well.
With wet hands, form small cutlets and pan them in breadcrumbs.
Heat the oil in a frying pan. Arrange the pearl bar. Fry on moderate heat until golden brown on one side.
Carefully turn over on the second side and continue to brown until red.
Place on a paper towel to absorb excess oil. Cutlets from the pearl bar are ready. Serve in warm form with sour cream and fresh herbs.
Bon Appetit!