Stick-to-the-Ribs Barley and Currant Cakes – a delicious recipe with olive oil, garlic, shallots, thyme, barley, chicken. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large saucepan over medium-high heat, add 3 tablespoons oil.
2
Add garlic, shallot, thyme and barley; cook for 2 to 3 minutes until softened.
3
Mix well.
4
Add chicken stock and bring mixture to a boil.
5
Cover and reduce heat to low.
6
Cook for 30 minutes until barley is tender and liquid is absorbed.
7
Remove sprigs of thyme.
8
Fold in currants and parsley.
9
Remove barley to a parchment lined sheet tray.
10
Allow to cool completely in refrigerator.
11
Once cooled, add barley mixture to a bowl.
12
Mix in flour and egg.
13
Form mixture into 3-inch patties and place on a platter.
14
In a large saute pan over medium high heat, add remaining oil.
15
Sear cakes for 1 to 2 minutes on each side.
16
Remove from pan and serve.
339
kcal
Calories
26
g
Fat
14
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 6 tablespoons olive oil, divided, 1 tablespoon garlic, 2 shallots, minced, 2 sprigs thyme, and more.
Yes, Stick-to-the-Ribs Barley and Currant Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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