Lentil cakes with poached egg and mung bean salad

Lentil cakes with poached egg and mung bean salad

Based on 5 ratings
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Difficulty

Medium 👍
50
min.
Preparation
0
min.
Baking
480
min.
Resting

Ingredients

Servings:-4+
180 g yellow lentils
eggs (divided)
200 g dried mung beans
15 olives
green onions
5 g mint
6 tbsp white wine vinegar (divided)
½ lemon (juice)
8 tbsp olive oil
onion
10 g parsley
5 g chives
30 g Kaşar cheese
¼ tsp ground cumin
30 g breadcrumbs
salt
pepper
olive oil for frying
Fleur de Sel for serving
chili flakes for serving
mint for serving
Metric
Imperial

Utensils

  • frying pan
  • 3 pots
  • sieve
  • citrus press
  • slotted spoon
  • whisk
  • rubber spatula
  • cutting board
  • knife
  • 4 bowls
  • grater

Nutrition per serving

Cal
766
Protein
38g
Fat
44g
Carb
50g

Step 1/7

Add dried mung beans to a bowl, cover with water, and let soak overnight. The next day, drain and rinse the mung beans. Add them to a pot filled with fresh water and cook over medium heat for approx. 17 – 20 min. or until soft. Drain.
  • 200 dried mung beans
  • sieve
  • pot
  • bowl

Add dried mung beans to a bowl, cover with water, and let soak overnight. The next day, drain and rinse the mung beans. Add them to a pot filled with fresh water and cook over medium heat for approx. 17 – 20 min. or until soft. Drain.

Step 2/7

Halve olives and finely slice green onions. Pluck mint leaves from stem and finely chop them. Add cooked mung beans, olives, green onions, mint, half of the white wine vinegar, lemon juice, and olive oil to a bowl. Season with salt and stir to combine. Set mung bean salad aside.
  • 15 olives
  • 8 green onions
  • 5 mint
  • 3 tbsp white wine vinegar
  • ½ lemon
  • 8 tbsp olive oil
  • salt
  • bowl
  • citrus press
  • cutting board
  • knife

Halve olives and finely slice green onions. Pluck mint leaves from stem and finely chop them. Add cooked mung beans, olives, green onions, mint, half of the white wine vinegar, lemon juice, and olive oil to a bowl. Season with salt and stir to combine. Set mung bean salad aside.

Step 3/7

Add lentils to a pot with salted water and bring to a boil. Reduce heat and cook over medium heat for approx. 10 – 12 min. until soft. Drain and set aside to cool slightly.
  • 180 yellow lentils
  • salt
  • sieve
  • pot

Add lentils to a pot with salted water and bring to a boil. Reduce heat and cook over medium heat for approx. 10 – 12 min. until soft. Drain and set aside to cool slightly.

Step 4/7

Peel and finely dice onion. Chop parsley and chives. Grate Kaşar cheese. Beat some eggs in a bowl and season with ground cumin, salt, and pepper. Add onion, cooked lentils, Kaşar cheese, breadcrumbs, parsley, and chives to the bowl and stir gently to combine.
  • 1 onion
  • 10 parsley
  • 5 chives
  • 30 Kaşar cheese
  • 2 eggs
  • ¼ tsp ground cumin
  • 30 breadcrumbs
  • salt
  • pepper
  • bowl
  • whisk
  • rubber spatula
  • cutting board
  • knife
  • grater

Peel and finely dice onion. Chop parsley and chives. Grate Kaşar cheese. Beat some eggs in a bowl and season with ground cumin, salt, and pepper. Add onion, cooked lentils, Kaşar cheese, breadcrumbs, parsley, and chives to the bowl and stir gently to combine.

Step 5/7

Heat some olive oil in a frying pan and add lentil mixture a spoonful at a time to form cakes. Fry on each side for approx. 5 min. or until golden brown.
  • olive oil for frying
  • frying pan

Heat some olive oil in a frying pan and add lentil mixture a spoonful at a time to form cakes. Fry on each side for approx. 5 min. or until golden brown.

Step 6/7

Heat remaining white wine vinegar and water in a pot and bring to a boil, then reduce heat and simmer. Crack each egg into a bowl, keeping egg yolk intact. Then carefully poach eggs in batches. Cook for approx. 3 – 5 min. and remove with a slotted spoon.
  • 3 tbsp white wine vinegar
  • 4 eggs
  • pot
  • bowl
  • slotted spoon

Heat remaining white wine vinegar and water in a pot and bring to a boil, then reduce heat and simmer. Crack each egg into a bowl, keeping egg yolk intact. Then carefully poach eggs in batches. Cook for approx. 3 – 5 min. and remove with a slotted spoon.

Step 7/7

Serve lentil cakes with mung bean salad and top with a poached egg. Season with Fleur de Sel and chili flakes if desired. Garnish with some more fresh mint. Enjoy!
  • Fleur de Sel for serving
  • chili flakes for serving
  • mint for serving

Serve lentil cakes with mung bean salad and top with a poached egg. Season with Fleur de Sel and chili flakes if desired. Garnish with some more fresh mint. Enjoy!