- 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
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 2 spring onions, the white part finely chopped, the green thinly sliced
- 400g can barley, drained
There are two types of barley available- pot barley and pearl barley. Pot barley is the more…
- 2-3 tsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 200g pack cherry tomatoes on the vine
- 4 tbsp sunflower seeds
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.
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.
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.
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.
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