Barley Bacon Veggie Fritters
This Barley Bacon Veggie Fritters have all the healthy ingredients mashed together to bring you the best flavor and texture, it's out of this world!! Give it a try today!
Servings: 3 serving
Calories:
Equipment
- 6 qt Instant Pot
- 12" nonstick skillet
- mixing bowl
- spatula
Ingredients
- ¾ cup baby spinach, fresh firmly pressed
- 2 blocks hash brown, frozen 3"x4"x½" rectangle
- 2 strips bacon diced
- 3 eggs large
- ½ cup cooked purple barley
- ½ tsp sea salt
- ⅛ tsp black pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ cup mozzarella cheese shredded
- ⅔ cup panko
Instant Pot Cooking for Barley
- ½ cup raw purple barley, hulled
- 2 cup water
- 1 pinch sea salt
Instructions
- Rinse ½ cup of barley with water. Drain and pour it into an Instant Pot. Add salt and water and seal lid. Press Manual Cook on High for 30min. When time is up, let it sit in warm for 20-30min. Open lid and drain into a strainer. Set aside to cool.
- Microwave the frozen hash brown until you can mash it. It should be cool but malleable. Coarsely mash and set aside.
- Chop baby spinach into small pieces. Set aside.
- Into a big mixing bowl, bring all the ingredients together except spinach. Mix well until all have been incorporated. Add spinach and stir it up.
- Bring a skillet to med-high heat. Add 1-2 Tbsp olive oil. Drop about 1/3cup fritter batter into the pan. Give it a gentle nudge press with hand. After 2 min, flip and press down with a spatula, forming a 3" round circle. After 2 min, give it a final flip and cook for 1min. Both sides should be golden brown.
- Serve hot with dip of your choice and sprinkle lemon juice, optional.
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