Lentil and beetroot cakes with fried egg and greens
- 2tbsp rapeseed oil
- 1 red onion, finely chopped
- 2 sprigs thyme
- 1 clove garlic, chopped
- 390g tin green lentils, drained and rinsed
- 200g cooked beetroot, grated and excess liquid squeezed out
- 2tbsp plain flour
- 160g sliced spring greens
- 4 medium eggs
Heat 1tsp of the oil in a nonstick frying pan. Cook the onion and thyme for 6-8 mins until the onion has started to soften. Add the garlic and cook for 2 mins.
Take off the heat, remove the thyme and stir in the lentils. Pulse to a rough paste in a processor. Season with black pepper. Stir in the beetroot and flour until the mixture comes together. Divide into 4 and form into cakes.
Heat 1tsp of the oil in the pan and cook the cakes in batches for 4-6 mins on each side until browned and crisp. Set aside on a plate lined with kitchen paper.
Cook the spring greens according to the pack instructions. Heat the rest of the oil in the frying pan and fry 2 eggs at a time, until the whites have set.
Divide the cakes and greens between 4 plates, and top each with an egg and black pepper to serve