Recipe for: Vegetarian "fish" patties made from barley with sorrel and kefir sauce - photo 1
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Recipe for: Vegetarian "fish" patties made from barley with sorrel and kefir sauce

Pikantne Main Dishes 40 min Medium 13 wyświetleń ~11.99 PLN * - (0)
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Description

Delicate patties with a flavor reminiscent of fish, made from barley groats and aromatic additions: soy sauce, nori (marine notes), dill, and lemon. This is a vegetarian interpretation of fish patties — rich in texture and umami, a great alternative to meat or fish. Served with a refreshing sauce based on kefir and fresh sorrel and cucumber, it makes the dish light and spring-like. The patties have a crispy breadcrumb coating and a soft, moist center. Perfect as a main dish for a family lunch, an outdoor tea (picnic), or for a vegetarian gathering; they pair well with young potatoes with dill, a green leaf salad, or roasted asparagus. Visually appealing with a golden crust and a green accent from the sauce and dill.

Ingredients Used

Ingredients (17)

Servings:
4
  • Barley groats 200 g
  • Chicken egg 2 szt. (~120 g)
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Breadcrumbs 60 g
  • Wheat flour 30 g
  • Rapeseed oil 30 g
  • Soy sauce 15 ml
  • Lemon juice 30 ml
  • Kefir 200 g
  • Cucumber 0.5 szt. (~150 g)
  • Sorrel 30 g
  • 🌿 Przyprawy
  • Dill 0.8 pęczek (~15 g)
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Nutritional yeast 20 g
  • Capers 20 g
💰 Szacowany koszt dania: ~11.99 PLN (3.00 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cutlets

1

Prepare the groats: pour 200 g of barley groats into a sieve and rinse under cold running water until the water runs clear. Transfer the groats to a pot, add 400 ml of cold water (ratio 1:2), and add a pinch of salt (about 1 g). Bring to a boil over medium heat, cover with a lid, and reduce the heat to low. Cook for 25–30 minutes until the groats absorb the water and become soft (the grains should be firm but not hard). After cooking, let it sit for 5 minutes with the lid on, then fluff with a fork to cool it down faster.

Ingredients: barley groats, Salt
Use a medium pot with a lid. If the groats are hard after 30 minutes, add 30–50 ml of hot water and cook for another 5 minutes. The groats are ready when there is no raw core in the grains and they easily separate.
2

Sauté the onion and garlic: peel the onion (150 g) and chop it into small cubes. Peel 2 cloves of garlic (10 g) and finely chop them. Heat 1 tablespoon (15 g) of rapeseed oil in a 26 cm skillet over medium heat. Add the onion and sauté for 4–5 minutes, stirring, until it becomes translucent and soft. Add the garlic and sauté for another 30–45 seconds, until fragrant. Set aside to cool.

Ingredients: Onion, Garlic, Rapeseed oil
Use a non-stick or cast iron skillet. The onion should be translucent — if it starts to brown too quickly, reduce the heat. The garlic should not burn (bitter taste).
3

Prepare the toppings and flavors: finely chop 15 g of dill. If you are using nutritional yeast flakes (20 g) and capers (20 g), chop them finely as well. In a small bowl, mix 15 ml of soy sauce with 30 ml of lemon juice — this will be part of the marinade that gives a slightly 'marine' taste.

Ingredients: Dill, Nutritional yeast, Capers, Soy sauce, Lemon juice
Use a sharp knife or kitchen scissors for the herbs. Remember that soy sauce is salty — taste the mixture before adding extra salt.
4

Mix the patty mixture: transfer the cooled groats to a large bowl (it should be warm, not hot). Add the sautéed onion with garlic, 120 g of egg (2 pieces), 60 g of breadcrumbs, 15 g of dill, the prepared mixture of soy sauce with lemon, and (optionally) 20 g of nutritional yeast and 20 g of finely chopped capers. Season with 4 g of salt and 2 g of black pepper. Stir with a wooden spoon, and when the mixture stops combining easily, press it with your hands to check the stickiness — the mixture should stick together but not be too wet. If it is too loose, add 1 tablespoon (15 g) of breadcrumbs at a time until you achieve the right consistency.

Ingredients: barley groats, Onion, Garlic, Breadcrumbs, Dill, Soy sauce, Lemon juice, Nutritional yeast, Capers, Salt, Black pepper
Use a large bowl and a wooden spoon. If you don't have a wooden spoon, a silicone spatula works well for mixing. The mixture is ready when it holds its shape and doesn't crumble when squeezed in your hand.
5

Shaping the patties: wet your hands with cold water (this will prevent the mixture from sticking). Take portions of about 80–90 g (in practice, shape the patties to the size of your hand) and gently form oval patties about 1.5–2 cm thick. Place the shaped patties on a plate or board sprinkled with breadcrumbs.

Ingredients: Breadcrumbs
Use a kitchen scale if you want even portions. Do not beat the patties too hard — an overly compact mixture will be dry after frying.
6

Breading: prepare a plate with 30 g of wheat flour. Lightly coat each cutlet first in the flour (shake off the excess), then in the beaten egg (if any is left) or lightly dampened hands, and finally in the breadcrumbs (optional: additional breadcrumbs on the outside for crunch). Set aside for 5 minutes to let the coating 'set'.

Ingredients: Wheat flour, Breadcrumbs
If the mixture is very sticky, coat the patties only in flour and then in breadcrumbs without egg — the coating will be less durable, but still tasty. It's best to use a flat plate for breading.
7

Frying: heat 2 tablespoons (30 g) of rapeseed oil in a pan over medium-high heat. Place the cutlets in and fry for 3–4 minutes on each side until the coating becomes golden and crispy. After browning, reduce the heat to medium and fry for another 1–2 minutes on each side to heat the inside well. Once fried, place the cutlets on a paper towel to drain excess fat.

Ingredients: Rapeseed oil
The best pan is 26–28 cm in diameter. Do not overcrowd the pan — fry the cutlets in batches, leaving 1–2 cm of space between them so that the coating does not steam. The cutlet is ready when it is not cold in the center, and the heated mass holds its shape (you can cut one open to check).

Sauce and Serving

8

Prepare the sorrel and kefir sauce: grate the cucumber (150 g) on a coarse grater, gently squeeze out the excess juice with a paper towel. Finely chop the sorrel (30 g). In a bowl, mix 200 ml of kefir with the squeezed cucumber, add the chopped sorrel, 15 g of dill, 30 ml of lemon juice, 1–2 g of salt, and a pinch of pepper. Taste and adjust the seasoning — the sauce should be fresh, slightly tangy, and aromatic.

Ingredients: Kefir, Cucumber, sorrel, Dill, Lemon juice, Salt, Black pepper
Use a bowl with a capacity of at least 500 ml. If the kefir is very runny, add 1 tablespoon of breadcrumbs or natural yogurt to thicken the sauce. The sauce can be prepared in advance and chilled.
9

Serving: on a plate, arrange 2–3 cutlets per serving, next to them add 2–3 tablespoons of sorrel and kefir sauce and sprinkle with fresh dill. For contrast, serve young potatoes with dill or roasted asparagus. If you used capers — sprinkle a few on the cutlets just before serving.

Ingredients: Breadcrumbs, Dill, Kefir, sorrel, Cucumber, Lemon juice, Capers, Nutritional yeast
Use shallow plates with a diameter of 24–28 cm. Additionally, you can serve lemon cut into wedges for drizzling over the cutlets. You can also add nutritional yeast flakes sprinkled on the sauce to enhance the flavor.
10

Final check and serving: before serving, taste one cutlet; if needed, season lightly with salt or lemon juice. Serve immediately to keep the coating crispy. Store any remaining cutlets according to recommendations if there are any left.

Ingredients: Lemon juice, Dill
If you prepare the cutlets in advance, reheat them in the oven at 180°C for 8–10 minutes to regain their crispiness. Do not reheat in the microwave directly, as they will lose their crispiness.

Fun Fact

💡

Barley groats (pęczak) are one of the oldest and most commonly used grains in Poland — once often used as a base for 'cutlets' in rural kitchens before meat became more readily available.

Best for

obiad rodzinny piknik przyjęcie wegetariańskie

Tips

🍽️ Serving

Serve the patties hot with a cool sauce to create a contrast in temperature. They pair well with young potatoes with butter and dill, an egg and herb salad, or roasted asparagus. A few drops of lemon juice just before serving will enhance the 'sea' character.

🥡 Storage

Store the patties in the refrigerator for up to 48 hours in an airtight container. To reheat and regain crispiness, warm them in an oven preheated to 180°C for 8–10 minutes. Store the sauce separately in a closed container for up to 2 days; mix before serving and check the taste.

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