Barley Vegetable Bulette with carrots and radish dip

AUTHOR
Valentine Lee
DIFFICULTY
very easy
RATING
4 3
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 250 g средний жемчужный ячмень
  • 7-10 Tbsp Salt
  • 2 Carrots
  • 1 Onion
  • 2 ( size M ) Eggs
  • 100 g Flour
  • 4 TABLESPOONS Olive oil
  • 7-10 Tbsp Pepper
  • 1/2 bunch Radishes
  • 150 g Edible quark (20 % fat in tr.)
  • 7-10 Tbsp Juice of 1 lemon
  • 7-10 Tbsp Cress

Directions

  1. 1

    Simmer the barley in plenty of boiling salted water for about 15 minutes. Peel and finely dice the carrots. Peel and finely dice the onion. Rinse the barley cold in a sieve and mix with the carrots and diced onion. Fold eggs, flour and 1 tbsp. olive oil into the barley mixture to form a compact mass. Season with salt and pepper

  2. 2

    Wash, clean and finely dice the radishes. Mix curd cheese, lemon juice and radishes. Season with salt and pepper. Heat 3 tablespoons of oil in a frying pan. Form the barley mixture into 18 small meatballs and fry on both sides for 3-4 minutes. Arrange the meatballs and radish quark and sprinkle with cress

Nutrition Facts

KCAL
480 kcal
CARBS
66 g
FATS
16 g
PROTEINS
16 g