for 4 people

Barley

6 dl	vegetable bouillon
100 g	hulled pearl barley

Fritters

150 g	carrots, coarsely grated
40 g	white flour
1	egg
1 tbsp	mustard
1 bunch	wild garlic, finely chopped
½ tsp	salt
a little	pepper

Dip

200 g	sour single cream
½ tbsp	mustard
¼ tsp	salt

To serve

oil for frying

How it's done

Barley

Bring the vegetable stock to the boil, add the barley and cook for approx. 20 mins. until tender, stirring occasionally. Drain the barley, place in a bowl and leave to cool.

Fritters

Add the carrots and all the ingredients up to and including the wild garlic to the barley in the bowl, mix and season.

Dip

Mix the sour cream, mustard and salt.

To serve

Add a little oil to a non-stick frying pan, then add the barley mixture to the pan in portions of approx. 1.5 tbsp, flattening each with a wooden spoon. Fry the patties on both sides for approx. 4 mins., serve with the dip.

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