Bean and pearl barley cutlets
3 servings
30 minutes
Bean and barley cutlets are an unusual and nutritious dish inspired by European cuisine. Their rich texture and intense flavor make them an ideal choice for those seeking balanced nutrition. Red beans add softness and a hint of sweetness, while barley contributes density and a nutty note. Vegetables and spices enrich the taste, creating a harmonious combination. These cutlets can be served as a main dish or used in a burger composition, complemented by avocado, lime juice, and purple basil pesto. A great option for those looking for an alternative to traditional meat cutlets while maintaining flavor richness and health benefits.
1
Pre-cook red beans or pearl barley.
- Red kidney beans: 110 g
- Pearl barley: 0.3 glass
2
Fry the pepper, onion, carrot, and cabbage in a small amount of oil. Season to taste. Remove from heat when the carrot is soft and set aside.
- Bell pepper: 0.5 piece
- Spring onion: 70 g
- Carrot: 80 g
- Chopped kale: 125 g
- Olive oil: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Cayenne pepper: pinch
3
Blend the beans, then add barley, vegetables, breadcrumbs, and a little olive oil. Season to taste and blend again.
- Red kidney beans: 110 g
- Pearl barley: 0.3 glass
- Bell pepper: 0.5 piece
- Spring onion: 70 g
- Carrot: 80 g
- Chopped kale: 125 g
- Breadcrumbs: 2 tablespoons
- Olive oil: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Cayenne pepper: pinch
- Cumin: 1 tablespoon
4
Form patties from the mixture and fry on both sides until browned.
- Olive oil: 4 tablespoons
5
Serve with the main dish or in a burger with a piece of avocado, a little lime juice, and purple basil pesto (a handful of pine nuts + olive oil + purple basil + salt/pepper).
- Olive oil: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Cayenne pepper: pinch