BLACK BEAN & BARLEY CAKES WITH POACHED EGGS

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Black bean & barley cakes with poached eggs image

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

Provided by Sara Buenfeld

Categories     Breakfast, Brunch

Time 20m

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 343 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 0.9 milligram of sodium

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