Black bean & barley cakes with poached eggs
- Preparation and cooking time
- Serves 4
Take in two of your 5-a-day in these savoury pan-fried cakes, topped with a perfectly poached egg. This delicious brunch dish is quick to make and provides fibre, folate, vitamin C and iron
- 2 x 400g cans black beans , drained well
- 15g porridge oats
- 2 tsp ground coriander
- 1 tsp cumin seeds
- 2 tsp thyme leaves
- 1 tsp vegetable bouillon powder
- 5 large eggs
- 2 spring onions , the white part finely chopped, the green thinly sliced
- 400g can barley , drained
- 2-3 tsp rapeseed oil
- 200g pack cherry tomatoes on the vine
- 4 tbsp sunflower seeds
- STEP 1
Tip the beans, oats, ground coriander, cumin seeds, thyme and vegetable bouillon powder into a bowl and blitz together with a hand blender to make a rough paste. Stir in 1 egg with the whites of the spring onion and barley. If you're following our Healthy Diet Plan, separate half the mix for another morning and chill.
- STEP 2
Heat half the oil in your largest frying pan and fry the other half of the mixture in two big spoonfuls, gently pressed to make flat cakes. After 7 mins, carefully turn over to cook the other side for 4-5 mins.
- STEP 3
Meanwhile, poach two eggs in a pan of boiling water for 3-4 mins, and gently fry half of the tomatoes on the vine in a little oil for a few mins to brown slightly. Slide the cakes onto plates and top with the tomatoes, eggs, a scattering of the spring onion greens and half the sun ower seeds. On another morning, repeat steps 2 and 3 with the remaining ingredients.
- STEP 4
If you're not following the Healthy Diet Plan and you're serving four, follow steps 2 and 3 with all the ingredients instead of only half.