A reaction to something in the name of meatballs with a “low-fat” or “vegetarian” can’t be easily guessed.
However, we dared to propose just such a recipe for – lean kebabs.
200 grams of oat or barley
1 tablespoon chopped or ground cumin
3-4 cloves garlic
1 teaspoon fresh ground pepper
half a teaspoon of hot ground pepper
2 tablespoons chopped parsley leaf
salt, pepper, oil, breadcrumbs
An egg can also be added to the mixture, with what will then be enriched vegetarian meatballs.
1. Wash the barley, pour water and cook for about twenty minutes. Allow the water to stand for 15 minutes, then drain it and grind.
2. Pour oil and fry finely chopped onion, and at the end add the cumin. To elevate the bowl with minced barley, and add the other ingredients and two-three tablespoons of oil. All good mix, so let it sit for half an hour.
3. From the mixture form kebabs, roll them in bread crumbs and fry in hot oil. Remove them on a napkin to drain, and serve them hot with vegetables of your choice.