John Myers
Pearl Barley Pancakes with Mixed Lettuce and Olives
The perfect pearl barley pancakes with mixed lettuce and olives recipe with a picture and simple step-by-step instructions.
- 200 g Pearl barley
- Sea salt fine
- 1 Pc. Shallot
- 1 tbsp Chopped parsley
- 1 Pc. Egg
- 50 g Cream cheese
- 50 g Breadcrumbs
- Pepper from the grinder
- 1 Pr Nutmeg
- 3 tbsp Rapeseed oil
- Cook the caterpillars in boiling salted water for 40 minutes. Pour into a sieve, drain and allow to cool.
- Peel and dice shallot and mix with parsley, egg, pearl barley, cream cheese and breadcrumbs. Season the resulting dough with sea salt, black pepper and a pinch of nutmeg.
- Divide the dough into 12 equal portions and shape into small buffers. Heat the rapeseed oil in the pan and fry the veggie buffers in it for about 4 minutes until golden brown.
- Mix the desired salad ingredients together, fold in the vinaigrette.
- Arrange the golden brown pearl barley pancakes together with the mixed salad and green olives on plates and serve as a light dinner.
- Good luck
- and ….. always stay light!
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