Barley, Chili Cheese Cakes with Avocado Salsa

image :  Barley, Chili Cheese Cakes with Avocado Salsa


  • Avocado Salsa

  • 2 ripe medium avocados, diced
  • 2 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro (coriander)
  • salt and freshly ground pepper
  • Barley Chili Cheese Cakes

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cumin
  • 1 1/2 cups cooked barley
  • 3/4 cup grated white cheddar cheese
  • 1/2 cup chopped green onions
  • 1 cup chopped roasted red pepper
  • 4 garlic cloves, minced
  • salt and freshly ground pepper
  • 3 eggs
  • 2/3 cup buttermilk, approximately
  • 2 tablespoons chipotle chili sauce
  • canola oil for shallow frying


To make the avocado salsa, combine all the ingredients in a small bowl.

To make the barley, chili cheese cakes, combine flour, baking powder and cumin into a medium bowl. Add the barley, cheese, onion, red pepper, garlic and a pinch of salt and pepper and stir until well combined.

Whisk eggs, buttermilk and sauce in a small bowl. Add to flour mixture and stir until combined.

Heat enough oil in a large frying pan to cover bottom over medium-high heat. Drop 1/4 cups of mixture into pan, about 2 inches (5cm) apart. Repeat with remaining mixture (you will need to cook these in 2 or 3 batches). Cook for 2 to 3 minutes on each side or until golden and cooked through. Serve with the Avocado Salsa.

Serves 6.