INSTRUCTIONS
- 1.Preparing the flakes: Pour hot broth or water over the inserts and let them swell for about 10–15 minutes until they soften.
- 2.Preparation of the mixture: Put the swollen flakes in a bowl, add the grated carrots, onion, garlic, egg, mustard, marjoram, salt and pepper. Mix everything thoroughly. If the mixture is too thin, add a little breadcrumbs to make the meatballs easier to shape.
- 3.Shaping: Form the mixture into small patties. You can lightly coat them in breadcrumbs for a crispier crust.
- 4.Frying: Heat oil in a pan and fry the meatballs until golden brown on both sides (about 3-5 minutes on each side). Or you can also bake them in the oven - about 25 minutes at 180 °C, turning halfway through baking.
INGREDIENTS
- 150 g barley flakes
- 300 ml vegetable broth or water
- 1 egg
- 1 carrot (grated)
- 1 small onion (finely chopped)
- 2–3 cloves of garlic (pressed)
- 1 teaspoon marjoram
- salt, pepper
- a little oil for frying
