Black Barley Cakes

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  • 1 cup black barley (available in our Bulk Foods)
  • 1 can black beans, rinsed and drained
  • 2 cups chopped sweet onion
  • 1 small green pepper, chopped
  • 1 cup fresh or frozen corn (thawed if frozen)
  • 1/2 cup raw pumpkin seeds
  • Zest of one lime
  • 1 large clove garlic
  • 3 tablespoons salsa mix or fajita spice blend (available in our Bulk Foods)
  • 1/2 cup cilantro (about a handful)
  • 2 eggs
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1 1/2 cups panko or potato flakes
  • Oil for cooking



Cover barley with 2 inches of water. Bring to a boil, reduce to a simmer and cook 40-50 minutes or until tender. It will be a still a little chewy. Drain and cool. Sauté onion and pepper in a tablespoon of oil over medium heat until just starting to get tender. Add the corn and cook for 2 more minutes. Let cool to room temp. Add all ingredients except the panko to the food processor.  (Note: if you are using fajita spice blend, start with 2 tablespoons as it’s a little spicier than the salsa.)

Pulse until combined (should be a little chunky). Remove and stir in 1 cup panko. Let rest for 15 minutes. If too wet to form cakes, add more panko, or water if too dry. Cook a small cake and taste. Adjust seasonings. Form into cakes and pan-fry in a little oil over medium heat until dark golden. Serve with salsa, avocado cream or poblano sauce.


Or: Stuff in peppers and bake to 155°F; or place into a loaf pan

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