Cheesy pearl barley cakes recipe

Method

1. Put the spinach in a colander and pour over a kettle of boiling water to wilt. Rinse under cold water until cool, then squeeze out all the excess liquid through a clean tea towel and finely chop.
2. Tip the cold leftover pearl barley into a bowl and add the chopped spinach, lemon zest, Parmesan and some seasoning. Mix well with clean hands until combined.
3. Put the flour, beaten eggs and breadcrumbs in 3 separate shallow bowls. Divide the barley mix into 8 and shape into patties using damp hands to stop the barley sticking. Dust in the flour to coat, then dip in the egg. Transfer to the breadcrumbs and press gently so they're well coated. Chill for 15 mins.
4. Pour enough oil into a deep frying pan to come about 1cm up the sides. Heat over a medium-high heat until a cube of bread sizzles immediately when added and browns within 30 secs. Cook the barley cakes in batches for 1-2 mins each side until golden brown and crunchy. Drain on kitchen paper and transfer to a plate while you fry the remaining barley cakes. Season with a little salt, then serve with green beans and salad leaves, if you like.

• Cook once, eat twice tip: Use leftovers from our Pesto sausage and pearl barley one-pot to make this recipe.

• See more Cook once, eat twice recipes

• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.