CURRIED BARLEY AND QUINOA CAKES

CURRIED BARLEY AND QUINOA CAKES image

Yield 8-10 3 inch cakes

Number Of Ingredients 10

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1 cup cooked, cooled pearled barley (see NOTE; may substitute cooked farro or brown rice)
1 cup cooked, cooled red or white quinoa (see NOTE)
1 cup plain dried bread crumbs
6 scallions, white and light-green parts, finely chopped
2 medium cloves garlic, finely chopped (2 teaspoons)
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 teaspoon mild curry powder
1 teaspoon sea salt
3 large eggs, lightly beaten
Vegetable oil, for frying

Steps:

Stir together the barley, quinoa, bread crumbs, scallions, garlic, cheese, curry powder and salt in a mixing bowl until thoroughly combined. Stir in the eggs, and, if needed, use your hands to knead the mixture until the eggs are thoroughly incorporated. Cover and refrigerate the mixture for at least 30 minutes or as long as overnight to chill, so the mixture is easier to form into patties. When ready to cook, set a bowl of water next to the bowl containing the grain mixture. Dip your hands into the water before scooping up about 1/2 cup of the mixture and forming it into a 3-inch patty. Repeat with the remaining mixture, dipping your hands in the water if need be from time to time to prevent sticking. Set a wire rack over a baking sheet. Pour the oil to a depth of 1/2 inch into a large skillet set over medium heat. Once the oil starts to shimmer, use a spatula to transfer a few patties to the skillet, being careful not to crowd them and working in batches if necessary. Pan-fry them on each side until crisp and deeply browned, 2 to 4 minutes per side, then transfer them to the rack to drain. Serve hot, cold or at room temperature.