Stick-to-the-Ribs Barley and Currant Cakes Recipe

Name: Stick-to-the-Ribs Barley and Currant Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons olive oil, divided; 1 tablespoon garlic; 2 shallots, minced; 2 sprigs thyme; 1 cup barley; 1 quart chicken stock; 1/2 cup currants; 3 tablespoons freshly chopped parsley leaves; 4 tablespoons whole wheat flour; 1 egg, beaten

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

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Stick-to-the-Ribs Barley and Currant Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions