Barley Vegetable Bulette with carrots and radish dip

Name: Barley Vegetable Bulette with carrots and radish dip
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g средний жемчужный ячмень; 7-10 Tbsp Salt; 2 Carrots; 1 Onion; 2 ( size M ) Eggs; 100 g Flour; 4 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 1/2 bunch Radishes; 150 g Edible quark (20 % fat in tr.); 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp Cress

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g средний жемчужный ячмень
7-10 Tbsp Salt
2 Carrots
1 Onion
2 ( size M ) Eggs
100 g Flour
4 TABLESPOONS Olive oil
7-10 Tbsp Pepper
1/2 bunch Radishes
150 g Edible quark (20 % fat in tr.)
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp Cress

Directions

1
Simmer the barley in plenty of boiling salted water for about 15 minutes. Peel and finely dice the carrots. Peel and finely dice the onion. Rinse the barley cold in a sieve and mix with the carrots and diced onion. Fold eggs, flour and 1 tbsp. olive oil into the barley mixture to form a compact mass. Season with salt and pepper
2
Wash, clean and finely dice the radishes. Mix curd cheese, lemon juice and radishes. Season with salt and pepper. Heat 3 tablespoons of oil in a frying pan. Form the barley mixture into 18 small meatballs and fry on both sides for 3-4 minutes. Arrange the meatballs and radish quark and sprinkle with cress