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Spinach Barleycakes

Makes 10 barleycakes

Serve these tender patties with Quick Garbanzo Gravy (see recipe) and a green salad.

2 tablespoons sunflower seeds
1 small onion
2 medium garlic cloves
1 small carrot
2 cups fresh mushrooms
1 10-ounce box frozen chopped spinach
2 cups cooked barley
2 tablespoons tahini
1/2 - 1 teaspoon salt
1 vegetable oil spray

Grind sunflower seeds in a food processor, then add onion, garlic, carrot, and mushrooms. Grind thoroughly, then add spinach, barley, tahini, and salt and process for about 1 minute, or until well mixed.

Preheat a large non-stick skillet and lightly coat it with vegetable oil spray. Form the barley mixture into patties (they will be quite soft). Cook each side over medium-high heat for about 3 minutes, or until golden brown.

Per barleycake

  • Calories: 81
  • Fat: 2.8 g
  • Saturated Fat: 0.4 g
  • Calories from Fat: 31.1%
  • Cholesterol: 0 mg
  • Protein: 3.2 g
  • Carbohydrates: 8.9 g
  • Sugar: 0.8 g
  • Fiber: 3.4 g
  • Sodium: 144 mg
  • Calcium: 52 mg
  • Iron: 1.3 mg
  • Vitamin C: 1.6 mg
  • Beta Carotene: 1741 mcg
  • Vitamin E: 1.4 mg

Source: Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.