Lately I have discovered pearled barley (maybe a little late, yet it’s never too late) and what kind of possibilities it offers when it comes to frying. For the very beginning I made a burgers out of it and was I left with a positive impression. What I liked the most about it is that it absorbs perfectly the taste of other ingredients and seasonings and it doesn’t require seasonings that should cover some possible unusual strange aftertaste (which can occasionally happen with tvp soy if you buy it from a strange brand, etc.).
Once when you soak and drain it you should simply put it into a (preferably high-speed) blender and pulse it several times until it becomes crumbly (as it is presented on the last picture in the image section). You can blend it together with parsley and onion as I did and then adjust salt and pepper by your personal taste (I prefer more parsley and black pepper but less salt). Shape burgers with slightly wet palms and fry them on a medium to high heat on both sides (I fried them a bit longer just because I like when they are a bit more dark and crispy then usual).
The recipe for those pearl barley burgers can be found in the recipe box under the image section.
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