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