Recipes
Recipes

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

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

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(22 votes)
Cooking Time

Cook: 35 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 60p per serving

Nutritional Information

Each 268g serving contains

Energy
1134kj
271kcal
14%
Fat
12.1g
Med
17%
Saturates
2.1g
Med
11%
Sugars
7.8g
Med
9%
Salt
0.40g
Med
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

1
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.
2
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.
3
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.
4
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.
5
Divide the cakes and greens between 4 plates, and top each with an egg and black pepper to serve