Broccoli and pearl barley fritters with aquafaba dressing


Broccoli and pearl barley fritters with aquafaba dressing

I really love cooking with leftovers. It is always a kind of culinary adventure which very often results in one of my favourite dishes. And these fritters are one of them. I was extremely pleased how great they turned out- my kids ate them with appetite, they were also awesome as a little snack during our picnic. I had mine with a big bowl of greens and this amazing aquafaba dressing which is simply delicious. Try it with your Cesar salad or as a dipping sauce for any veggies.

  • 300 grams broccoli
  • 1,5 cup pearl barley, cooked
  • 2 eggs
  • 4 Tbsp breadcrumbs + more to cover
  • 3 tbsp barley bran
  • 1 clove garlic
  • 1 tsp lemon zest, finely grated
  • 0,5 tsp salt
  • black pepper, freshly ground
Dressing ingredients:
  • 0,5 cup aquafaba (water from canned chickpea)
  • 4 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 1 tbsp capers
  • 1 tsp mustard
  • 0,5 tsp salt
  • 0,5 tsp agave syrup
  • 1 clove garlic, small
  • 0,5 cup oil
  • 0,5 cup extra virgin olive oil
  1. Start with making aquafaba dressing.

    Place all dressing ingredients (apart from oil and EVOO) in a long, narrow dish (jar) and blend on a high speed. After approximately 3 minutes (continue to blend) start adding, very very slowly, oil and then EVOO. Continue blending until your dressing is nice and creamy. Place it in the fridge- it will thicken a bit while cooling down.

    Divide your broccoli into smaller florets. Blanch them in boiling, salty water for 3-4 minutes, then place immediately into icing water to stop boiling proccess.

    Place blanched broccoli, cooked pearl barley, barley bran and garlic in a food processor and blend into a fine paste.

    Add eggs, lemon zest, breadcrumbs, salt and pepper. Blend again until everything is well combined.

    Wet your hands and form small fritters. Cover them in small amount of breadcrumbs.

    Heat some oil on a pan. Fry your fritters on a small/ medium heat from both sides until they are crispy and golden.

    Serve them hot or in a room temperature with a bowl of salad and aquafaba dressing.


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