Barley, Leek & Carrot Patties: A Healthy, Hearty & Easy Vegetarian Recipe 🌿
Are you looking for a wholesome, easy-to-make vegetarian dish that satisfies the whole family? These barley, leek, and carrot patties are the perfect answer. Packed with flavor, fiber, and nutrients, they combine the earthiness of pearl barley with the subtle sweetness of carrots and the gentle aroma of leeks to create a comforting and balanced meal.
Let’s dive into this recipe that’s as nutritious as it is delicious!
Why Use Pearl Barley in Veggie Patties?
Pearl barley is a hidden gem in the world of grains. Often overlooked, it offers a nutty flavor and a pleasantly chewy texture, making it ideal for savory patties. But beyond taste, barley is rich in dietary fiber, supports digestion, and helps maintain stable blood sugar levels — perfect for a nourishing family meal.
🔍 Tip: If you’re already a fan of pearl barley, check out our Rustic Pearl Barley Soup recipe — it’s a winter favorite!
A Family-Favorite You’ll Want to Make Again
This recipe was born from a spontaneous dinner idea and quickly became a household hit. Soft on the inside, crispy on the outside, these patties are not only simple to prepare but also incredibly satisfying. The best part? They’re versatile! You can enjoy them as a main course, a side, or even in a veggie burger.
Ingredients (Makes around 12 patties — Serves 4)
- 250g (1 ¼ cups) pearl barley
- 2 vegetable stock cubes
- 1 medium leek (white part only)
- 2 carrots
- 10g (a small bunch) fresh chives
- 150g (1 ½ cups) grated Gruyère cheese
- Salt and pepper to taste
- 2 eggs
- 3 tbsp all-purpose flour
- Oil or clarified butter for frying
Preparation Time:
🕒 20 minutes prep + 55 minutes total cooking time
Instructions
1. Cook the Pearl Barley
In a large saucepan, bring about 2 liters of water to a boil with the vegetable stock cubes. Once boiling, add the pearl barley. Reduce to medium heat and simmer for 40 minutes, until tender.
2. Prepare the Vegetables
While the barley is cooking, halve the leek lengthwise and slice it thinly. Peel the carrots and grate them using a coarse grater (like the one used for rösti).
3. Combine with the Barley
After the 40 minutes of cooking, add the grated carrots and sliced leek directly into the barley pot. Let it all cook together for 5 more minutes. Then drain the mixture using a colander and let it cool slightly.
4. Make the Patty Mixture
Finely chop the chives. Once the barley and veggies have cooled to lukewarm, transfer them to a large mixing bowl. Add the chopped chives, flour, eggs, and grated Gruyère cheese. Season generously with black pepper and about a teaspoon of salt. Mix everything well until it forms a cohesive mixture.
5. Cook the Patties
Heat a drizzle of oil or a knob of clarified butter in a non-stick pan or on a plancha. Drop spoonfuls of the mixture onto the hot surface, shaping them into small patties using a spatula. Cook each side for 3 to 4 minutes over medium heat, until golden brown and crispy.
6. Serve & Enjoy
Serve these barley patties warm, alongside a fresh green salad, or as a hearty side dish with grilled fish or chicken. They’re also fantastic as a vegetarian burger base!
Serving Suggestions & Variations
- 🧀 Cheese swap: Try replacing Gruyère with feta, cheddar, or even a vegan cheese alternative.
- 🌿 Add herbs: Fresh parsley, dill, or thyme can elevate the flavor.
- 🌶️ Spice it up: Add a pinch of paprika or cumin for an extra kick.
Why You’ll Love This Recipe
These patties are:
✅ Full of fiber and flavor
✅ Family-friendly and freezer-friendly
✅ Great for meal prep
✅ Customizable with seasonal veggies
Whether you’re a longtime vegetarian or just trying to add more plant-based meals to your diet, this recipe is one you’ll come back to again and again.
