Curried barley and quinoa cakes from The Washington Post by Joe Yonan

  • curry powder
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  • scallions
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  • EYB Comments

    Can substitute cooked farro or brown rice for pearled barley. Chill the mixture at least 30 minutes and up to overnight before frying. Cakes can be refrigerated up to 2 weeks.

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Notes about this recipe

  • Recipe Notes

    Can substitute cooked farro or brown rice for pearled barley. Chill the mixture at least 30 minutes and up to overnight before frying. Cakes can be refrigerated up to 2 weeks.

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