Check out Edible Mosaic food blog. It's a great round-up of delicious food, that seems rather simple to make!(Yield: About 8 small patties; 4 servings if served as part of brunch)
1 c water
1/2 small onion, diced
1 bay leaf
1/4 tsp salt
1/4 c pearl barley
1/4 c plus 3 TB rolled oats
1 large egg white
1/2 tsp pure maple syrup (maple sausage is my favorite, but if you don’t like it, feel free to omit the maple syrup)
1/2 tsp tamari sauce
1/2 tsp steak seasoning*
1/4 tsp powdered sage
Pinch fennel seeds
Canola oil (for the pan)
In a small saucepan with a lid, combine water, onion, bay leaf, and 1/4 tsp salt; bring up to a boil. Add barley, then let it come up to a boil again, cover pot, turn heat down to low, and simmer gently about 35 minutes, until barley is tender. Turn heat off and let barley sit with lid on for 10 minutes.
In a food processor, pulverize oats (it’s fine if there are still some larger pieces). Add barley (be sure to remove bay leaf), egg white, maple syrup, and tamari sauce to the food processor and pulse a few times until it comes together (do not over-process). Pulse in steak seasoning, sage, and fennel seeds. Scoop out slightly heaping tablespoonfuls of the batter (this is easiest to do using a 1 1/2 TB ice cream scoop). Wet your hands with water, then roll the measured dough into balls and slightly flatten the balls into patties.
Coat the bottom of a large non-stick skillet with canola oil (about 2 TB oil) and heat on medium-high. Once hot, add patties and sauté until golden brown on both sides (about 2-3 minutes per side). Place cooked patties onto a paper towel-line plate to drain any excess oil.
*The steak seasoning I use contains sea salt, coarse-ground black pepper, coriander seed, mustard seed, dill seed, and red pepper.
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