These nutritionally dense patties are an excellent source of protein and complex carbohydrates. They are high in thiamin, niacin, folate, iron, magnesium, potassium, manganese, phosphorus, copper, selenium and zinc. As they already contain barley, they do not have to be accompanied by any grains. The best side dish for them are fresh vegetables or steamed or a garden salad. The vitamin C in the veggies will help in iron absorption. It is an excellent leftover dish if you have beans and barley left from the previous day.
If you do not have pre-cooked beans, you will need to plan ahead and soak them overnight, or in the morning if you wish to cook them in the evening.
4 cups cooked red kidney beans (about 2 cups dry),
4 cups cooked barley (about 1.3 cups dry),
1 teaspoon ground cumin,
1 teaspoon ground coriander,
4 cloves garlic,
A handful of fresh or frozen cilantro leaves,
A few hot chili peppers,
A handful of whole spelt flour (or other whole grain flour),
Organic cold-pressed coconut oil (for frying).
You may use the leftovers or plan ahead and cook more barley the previous day. If you do not have it, cook 1.3 cups of the grain in 2 cups of water with a little bit of sea salt, until all the water is absorbed (see: Learn to Cook – Grains).
It is always a good idea to cook a large amount of beans at once, divide them into desired portions, put in glass containers and freeze. This way they are always handy, whenever you need them. If you do not have them, soak 2 cups of dry beans in 4-5 cups of water at least 8 hours before cooking, then cook with a little bit of salt with just enough water to cover them, until soft (see: Learn to Cook – Legumes).
If you were freshly cooking barley and beans, let them cool off.
Place the ingredients except flour and oil in the food processor and blend for 3-4 minutes, using the “chop” function. Form desired size of the patties (there will be 12-15 of them). Coat them on both sides with flour and fry.