Lentil

Lentil and beetroot cakes with fried egg and greens

Crisp cakes of earthy green lentils and sweet grated beetroot make a delicious combo with fresh spring greens

By , 20 December 2019

(15 votes)

Lentil and beetroot cakes with fried egg and greens
  • 35 Mins

  • Serves: 4

Nutritional Info
Each 268g serving contains
  • Energy

    1133KJ

    271KCAL

    14%
  • Fat

    12.1g

    med

    17%
  • Saturates

    2.1g

    low

    11%
  • Sugars

    7.8g

    low

    9%
  • Salt

    0.40g

    low

    7%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 423kJ/101kcal.
Ingredients
  • 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
Method
  • 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