Crispy barley, leek and raclette fritters with yogurt, whole-grain mustard and green apple dip

Instructions

1. 1

   1. In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the leek, garlic, and 1/4 teaspoon of the salt, and cook for 5 to 6 minutes until the leek is soft and lightly golden. Remove from the heat and let cool for 5 minutes.

2. 2

   2. In a large bowl, combine the cooked pearled barley, sautéed leek and garlic, raclette cheese, breadcrumbs, egg, parsley, black pepper, and remaining salt. Mix well until a compact mixture forms. If it feels too wet, add 1 to 2 extra tablespoons of breadcrumbs.

3. 3

   3. Shape the mixture into 8 small fritters of even thickness and place them on a plate. For a firmer texture, refrigerate them for 10 minutes.

4. 4

   4. Meanwhile, make the dip: in a small bowl, stir together the Greek yogurt, whole-grain mustard, grated green apple, lemon juice, honey, and a pinch of salt. Keep chilled.

5. 5

   5. Heat the remaining tablespoon of olive oil in a large nonstick skillet over medium heat. Cook the fritters for 3 to 4 minutes per side, until deeply golden and crisp outside and the cheese has melted inside.

6. 6

   6. If you prefer to finish them in the oven, transfer the browned fritters to a tray and bake for 5 minutes at 400°F / 200°C.

7. 7

   7. Serve the fritters hot with the yogurt, whole-grain mustard, and green apple dip on the side.