Croquettes with pearl barley and potatoes

Everyone loves croquettes. Comforting, melt-in-the-mouth, gourmet... they're great for cheering up. Their only flaw? They are not always very dietetic. So a recipe that combines pleasure and health is always good, isn't it? Try this one, you'll see, it works. 

Healthy and anti-waste kibbles

This recipe seduced me by its simplicity, its "up cycling" aspect and its practicality. First of all, its simplicity: you just have to form these little balls and put them in the oven. There is almost nothing to do. Moreover, it allows you to reuse potatoes in their skins (whoever didn't cook too many potatoes for his raclette should throw me the first tuber!). And finally, they are very practical: you can store them in a pretty box and enjoy them later. A perfect hiker's reciperight? 

Croquettes with pearl barley and potatoes

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 10 kibbles

Course: Aperitif/Buffet

Kitchen: Switzerland

Ingredients Method Notes

Ingredients

  

• 150 g well-cooked pearl barley
• 4-5 potatoes in field dress cooked
• 3-4 spoons of milk
• 30 g butter
• 50 g of sunflower seeds
• salt and pepper
• Chives coriander or other herbs according to taste

Method

 

1. Preheat oven to 200°. Line a baking sheet.
2. Mash potatoes and mix with barley in a bowl. Add butter and milk, salt and pepper. Add chopped herbs if desired.
3. Mix the ingredients well until they form a fairly homogeneous mass and form balls with wet hands. Roll them in sunflower seeds and place them on the baking sheet.
4. Bake for 20 minutes, turning halfway through.

Notes

Recipe taken from the book "Cuisine savante" by Cinzia Trenchi, Ed. White Star.