Lentil and beetroot cakes with fried egg and greens

Name: Lentil and beetroot cakes with fried egg and greens | Asda Good Living
Total time: 35 min
Yield: 4
Cuisine: British
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

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

By Asda Good Living,20th December 2019

(22 votes)

Cook: 35 Mins

Serves: 4

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%

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