Carrot Barley Galettes Recipe

For the past three years now, I’ve been writing a column in ELLE à table, a French bimonthly cooking magazine. This column spans two pages, and I generally devote one to an ingredient (cardamom! buckwheat! white chocolate!) and what you can do with it, the other to a food experience or trend (superfoods! Japanese pastries! mushroom picking!) and why you should care about it.

In the next installment (spoiler alert), due to appear in the March/April issue of the magazine, I’m declaring my passion for the rolled grainflocon de céréale in French — as a multi-faceted ingredient and an all-around trouper: cheap, nutritious, and versatile.

If the term “rolled grain” doesn’t ring a bell, just think of oatmeal: each of these little flakes is in fact an oat groat that was rolled between two tight cylinders to make it flat (ouch). In fact, when you look at a rolled grain closely, you can recognize the shape of the original grain, with the “seam” in the middle (I admit without shame that I realized this only recently). The same treatment can be, and is, applied to other unsuspecting grains: spelt, barley, rice, kamut, wheat, rye, you name it.

I am never without a bag or two or four of assorted flocons, and I use them in very many things, from granola to cookies, from bread dough to fruit crumbles, and from gratins to savory tarts.

And I’ve recently added a new type of preparation to the list of great things rolled grains and I can accomplish: please meet the carrot and barley galette, a vegan vegetable and grain patty that would love to meet you for lunch sometime.

All you need to do is combine rolled barley with grated carrots and a few seasoning ingredients, add water, wait for this mixture to swell and cohere, then shape into patties and cook in a skillet until crisp and golden with a tender heart.

I call it carrot and barley because, well, I’ve mostly made it with grated carrots and rolled barley, but naturally you can take the concept and run away with it (just don’t trip and fall on your face), using whatever grain and vegetable you like.

It works especially well with root vegetables (I’ve made a beet and spelt variation for instance), but nobody says you can’t try it with finely minced winter greens, grated Hokkaido squash, chopped mushrooms, or, come warmer days, with peas and later zucchini or tomatoes (in that case, you’ll have to adjust the amount of water to account for the juices). The one thing to remember is that said vegetable won’t really have time to cook in the skillet, so you’ll have to decide whether it needs to be cooked beforehand, or can be eaten semi-raw.

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Carrot Barley Galettes Recipe

Prep Time: 15 minutes

Cook Time: 6 minutes

Total Time: 1 hour, 20 minutes

Makes eight 85-gram (3-ounce) patties.

Carrot Barley Galettes Recipe


  • 200 grams (7 ounces) grated carrots, from 2 medium carrots

  • 200 grams (7 ounces, about 2 cups) rolled barley, or other rolled grain (oat, spelt, rice, etc.), or a mix
1 small shallot, grated or finely chopped
1 teaspoon salt
1 teaspoon ground cumin
1 tablespoon sesame seeds
3 1/2 tablespoons ground flax seeds (from 2 tablespoons whole seeds; this works as a binder to help the patties hold their shape)
3 tablespoons nutritional yeast (look for it in organic stores; substitute a grated hard cheese if you prefer)
  • Olive oil
Fresh chervil or cilantro
  • Hot sauce


  1. Combine all the ingredients from carrots to nutritional yeast in a medium mixing bowl.
  2. Add 240 ml (1 cup) water and stir well.
  3. Cover and let stand for at least 1 hour or until the next day (refrigerate if you let it stand for more than an hour). The mixture will gradually become more cohesive; the longer it rests, the easier it will be to shape. (The raw mixture will keep for about 2 days in the fridge, tightly covered.)
  4. Pour a bit of oil in a skillet and place over medium heat.
  5. Divide the mixture into eight equal portions (if you want to be really exact, each should weigh 85 grams or 3 ounces). Wet your hands lightly, scoop out a portion, and shape it into a patty between the palms of your hands. You can make the patties thicker or thinner depending on your preference. Repeat with as many portions as you want to cook.
  6. Transfer the patties to the hot skillet and cook for 3 minutes on each side, or until golden.
  7. Serve immediately, with a sprig of chervil and a dash of hot sauce.
  • These definitely sound like the change to the usual lunches I’ve been dreaming about!

  • The galettes look wonderful – such a great idea for a vegetarian meal. Funny that I always have rolled oats in the pantry but never thought to look for other types of rolled grains – I will keep my eyes open for them now :)

  • Cooked beans would be a nice addition I think. Really nice the concept, and love your writing style, its fun to read.

    • Yes! Cooked azukis or black beans are great in these kind of galettes… We call them veggie burgers in our home.

  • These galettes look gorgeous and I am sure are delicious. I’m bookmarking these to try this weekend.

  • Thanks, reminds me of my mothers Soy-oat patties, one of the few vegan dishes i didnt hide under the couch. Everything in French sounds better. Chia seed would be good for texture and nutritional value too. It is booming in popularity in the States.

    • Yes, you could definitely use chia seeds, and they don’t need to be ground. They’re still not approved for sale to individuals in Europe (only to professional bakers at this point, weirdly), but I’m sure they will be within the next few years.

      • Fiona

        You can now buy chia seeds in the UK (at £4.95 for 250g so not a cheap option).

  • What a lovely idea; I think this sounds fabulous.

  • These galettes look gorgeous and I am sure are delicious. I’m bookmarking these to try this weekend.

  • Lesley

    These were great! Yummy and healthy! Wow! We added more herbs for more flavor, but very yummy.

  • I hope I am not going to offend you, but this may very well be the “veggie burger” I’ve been searching for, so far with no luck. I’ve tried many recipes found in the net, they all disappointed me.

    Of course, galettes sound a lot better than veggie burger! ;-)

    • Not offended at all. :) I’m just not keen to call this sort of preparation a “burger” because the texture and flavor are so different from a ground beef patty that it seems counter-intuitive, but you’re free to call it what you like.

      • Thanks, Clotilde…

        now that you mentioned a different texture I am even more curious to try them

        will report back when I do!

  • Sara

    These sound so wonderful (and I’ve been working on upping my vegan staples), but does anyone have a suggestion for someone who doesn’t like cumin? Cayenne, maybe, or sage? Or Cajun seasoning?

    • Cajun seasoning would be lovely, or any other kind of spice mix you like.

  • Wow, looks verrrrrry healthy! I have some rolled buckwheat that I could use- I bought it for breakfast but wasn’t too fond of the taste. I bet with herbs and spices though it would be nice!

    • If you find the flavor of buckwheat is too strong (I usually do), you can blend it half and half with another, more neutral-flavored rolled grain.

  • Great! My husband is worrying about cholesterol and I’m trying to dream up ways to add even more to an already heavily Mediterranean diet (olive oil, fish, salads). This looks something that would work great! I wonder – can you replace the carrots with other veggies as they come into season (or do a mix)?

    • The last paragraph of the post includes suggestions of variations.

  • Mmm…reminds me of when I was a college student in Germany. The cafeteria used to serve all these different vegetable and grain patties, and I really enjoyed them. I imagine your recipe is going to be miles better :-)

  • Making my own granola led me into getting fond of rolled cereals as well, and now I rarely don’t add them here and there. But I’ve never added them in vegetable patties. I’m sure I am going to love this one, though I’ll have to try with other vegetables – no fans of carrots here, unfortunately.

  • I just made a galette of sorts last night for dinner that we are really excited about. I hope to post it in the next day or two. We used cooked quinoa, feta, cilantro and egg as the binder. They were amazing. You are so right about this recipe, it begs to be tampered with and experimented with all kind of exciting combinations. Thanks for sharing. I’m excited to try your combination.

  • This looks delicious and healthy! Something I’m always searching for. The notes about the ingredients are so helpful. I often play around with recipes but wouldn’t have known the whole flax seeds work as a binder. Thanks for the info and great recipe! Can’t wait to try it.

  • Rachel

    These look great, and what a nice change they’d make from the salads I usually take to work for lunch (as much as I love salads)! On which subject, how do the galettes taste when cold? (I have nowhere to heat food at my place of work… *sigh*)

    • I think they taste best when warm, but they’d still be good at room temperature, I think. (Couldn’t you just reheat them in the California sun though? ;)

  • Great vegetarian dish. I like the cumin seasoning and the sesame used. My favorite tastes.

  • Ursula

    Since my family is mostly vegetarian, we’ve always made some form of “patty” with vegetable/grain/legumes. Lentils with grated carrot, onion and oats are a favorite. I’m really interested in binding with flax seeds instead of eggs, which we’ve always used. And, like others, I had never thought of other rolled grains…I’d love to add mushroom to these too.

  • I have only made galettes once, but the idea of galettes just sound so delicious. I think they may need to make a breakfast appearance this week.

  • These look great! Yum!

  • Liz Thomas

    These sound just delicious — we’re not veggies or vegans but do like meatless meals every now and then.

    I can get rolled oats (oatmeal, as you say) but I love barley and can get pearl barley here (Macau, South China) but I have never seen rolled barley. I wonder if there is some way I could do it myself? Probably not as very high pressure would be required.

    Do you think that it could be done with just regular pearl barley, soaked and then dried a little before mixing with the other ingredients and waiting for the flax seed to get all sticky? I can get flax seed here thankfully and use it in bread all the time.

    Interested in what you would think.

    Have to say that I love your blog and think that your writing is wonderful! Haven’t got your books yet but they are on my wish list.

    A little late but Kung Hei Fat Choy and all the best to you and Chocolate and Zucchini for the Year of the Rabbit – May it hop high and happy for you!


    • Hi Liz,

      you might get to HongKog now and then, as my Macau friends do?
      I’m in HK and found rye and wheat @ Citysuper! They are called ‘ryeflakes’ and’ wheatflakes’ (organic) but look just like rolled oats. I use them in my granola. They have barleyflakes as well but they look somewhat different.
      Maybe that helps!

    • Thank you for your kind words, Lizz.

      There are home-use machines you can buy to make your own rolled grains. I believe they are called oat rollers or grain flakers, if you want to look into it.

      If you wanted to use whole (i.e. not rolled) grains here, you would need to cook them beforehand, as rolled grains are pre-cooked. You’d likely get a different texture and may have to adjust the amount of water you add, but I think it would work nicely.

  • voahangy

    Since reading your granola post last year, I have kept my pantry full of staples such as rolled oats, linseeds, in addition to my extensive collection of spices. So, I was beside myself with excitement when i realised that I have everything at hand to make these gorgeous looking galettes right now!!! Will report back…

  • Liz Thomas

    Made it last night with oatmeal — absolutely delicious! My husband was blown over by it.

    When mixing, at first I thought it would never come together, but those flax seeds are magic!

    Definitely going to be thinking of some variations on this theme. Mushrooms come high on the list — and courgettes.

    Thanks again

    • Happy to hear it, Liz, thank you! And yes, courgette would work very well here, I’ll add it to the list of suggestions (how did I not think of that? :).

  • Anna R.

    I’m very fond of millet, whole and rolled.

    I often make ‘hot millet’ for breakfast, simply boil rolled millet in water and some milk and eat with a bit of cinnamon sugar. It’s as simple as making old fashioned oatmeal porridge.

  • My kids would love this. Thanks for the recipe!

  • How beautiful are the colours ! I like the sound of the beet galette, I can’t see, to stop eating them at the moment.

  • I love it when I have everything I need to give a dish a try. I love the simplicity here. Inexpensive, yet so flavorful. Perfect for meat free meal!


  • Liz Thomas

    Hurrah! Yesterday I found both rolled barley and wheat — cost me an arm and a leg but I’ve got them!

  • Looking forward to reading the Elle à Table article! Whenever I visit my aunt in the east of France, we buy carrots from a young farmer at the market–they’re amazing in a simple salad and would be great as galettes!

  • Just saw that you linked the word “mixture” to my blog post about the Mixture Quiz. That gave me a good laugh.

    Were you feeling guilty about using the word? Sometimes there is no good alternative.

    • Not guilty exactly, but a little self-conscious. :) I do agree with you that it’s not the most elegant word, and that it’s good to try and find a more accurate term wherever possible.

  • Having recently started living with a vegetarian, I’m always looking for interesting vegetarian main dishes and these look phenomenal!

    Thanks for the explanation about rolled grains, too. I’ve been eating oatmeal my whole life and never thought about why they’re called “rolled oats”…

  • I am so excited to find your blog. I am still somewhat of a newbie around here and have been stuck in fashion blogs for awhile. That was fun but now I have found FOOD blogs. Can’t wait to follow your articles. We just brought home something last week from Whole Foods that sounds like those patties. I would love to have more options to try! Thank you.

  • These sound great. GOing to try it out on the fam next week.

  • voahangy

    Reporting back. I “ran away” with the idea and used left over mashed sweet potatoes ( which, incidentally,was inspired by the recipe of “puree de patates douces” in the latest issue of Elle a Table), added all the extra spices, seeds and rolled oats as per your suggestions, extra carrots, a little less water, the mixture smelt divine. Instead of oil, I decided to use some duck fat left over from some confits I made a few days ago, just to make it more interesting. The result? Thumbs up from everyone: the kids wolfed these down in seconds, hubby and his mates declaring they could eat healthy everyday if it tastes that good. Thanks again Clotilde for making look good!!!

    • Fantastic variation idea, Voahangy, and I’m delighted it tasted as good as it sounds.

  • kp

    That sounds like a really nice, haven’t tried it with barley will be sure to give it a try, this is very similar to what in India is called a veg pattie, except that rolled rice or different kinds of lentils are used to bind the vegetables together, not to forget a lot of spices too!

  • These look so good and I have all the ingredients in my pantry. I’m loving your dukkah too. Thanks Clotilde.

  • Made those yesterday, Clotilde!

    Very very nice, I used parmiggiano cheese instead of the yeast, otherwise made the recipe as you posted.

    Excellent! I look forward to variations now, just saw the comment above about mashed sweet potatoes and my mouth started to water… ;-)

    • Happy to hear it, Sally, thanks for reporting back!

  • Finally got around to making these for the monthly vegetarian potluck. They went like, well, hotcakes! Great great great. Made mine with mostly grated carrot with some celery and bok choi thrown in (because I had it) and rolled oats. Delicious! Thank you so much Clotilde!

    • I’m delighted, Georgia, thank you!

  • I made these with some left-over roasted butternut squash, they were fantastic!

    I had a few problems grinding the flax seeds so I left them whole, I think I might have to commandeer my husband’s coffee grinder.

    • Oh yes, these must be delicious with cooked winter squash, too!

  • Looks like salmon, maybe child will like it too :)


  • I’m slightly obsessed with the flavour of Barley but don’t have too many recipes in my repertoire. The most adventurous i get is a really nice tomato barley risotto. Anyway, this looks great and, seeing as i grow my own carrots, will give it a try!

  • These look fantastic and versatile. Thanks for sharing! Elle A Table is my favorite magazine. Every once in a while I stumble upon a lonely issue in a random magazine store, but they are becoming harder to find. Does anyone know where I can find Elle A Table in New York City? Would also love to read your articles in there Clotilde!

  • I’m surfing around looking for ingredients for my challenge, and now I’m wondering if rolled oats are going to be different enough to write about. I hope they are because this sounds delicious!!

  • Emilia

    Just made these with rolled oats. I halved the recipe and used two egg whites instead of the flax seeds, which I do not stock. They were great, especially with yoghurt on top!

  • I love your blog! These galettes look absolutely delicious, the combination of the cumin, carrots, and cilantro have advanced it to my “must make soon” recipe list. Thanks so much!

  • Hey! I made them once, except with my own recipe and they are delicious. I have to try yours with sesame and hot sauce it may taste great!

  • Gina

    Mmmm…I’m looking to make these for dinner! However, I only have whole barley…would you supposed using cooked whole barley would require more or less water added…

  • marjorie

    Hello Clotilde !

    I have made those galettes countless times, with various vegetables and spices, and they have always turned out deliciously.Thank you so much for the recipe !

    In my favourite version, I use beet, finely grated ginger instead of cumin, dried seaweed flakes instead of nutritional yeast, and I omit the salt, but add a tablespoon of ume su (salted prune vinegar) to the water. Oh and this might sounds like a strange combination, but I like to eat them with Tabasco jalapeño ; I also find that they make a nice savory breakfast. In a word, they are very good, so thanks again !

    • That’s wonderful to hear Marjorie, thanks so much for sharing your version, it sounds lovely!

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