These Yellow Lentil Cakes With Poached Eggs Are The Perfect Protein Fix

by | May 26, 2016 | Recipes

Eggs plus lentils equals the perfect meal…

What You Need

¾ cup (165g) yellow lentils, rinsed three times in cold water and drained
1 tsp fine sea salt
2 large eggs
⅓ cup (25g) gluten-free breadcrumbs, made by drying gluten-free bread in the oven and processing in a food processor
1 medium spring onion, thinly sliced
3 tbsp herbs, finely chopped (like chives and chervil)
30g Parmesan or Manchego cheese, finely grated
½ tsp black pepper
3 tbsp olive oil, plus more if needed

READ MORE: 5 Toast Toppings To Get You Through The Avo Drought

Poached eggs:
4 eggs
2 tbsp white
wine vinegar
To serve:
Red peppercorns


1/ In a saucepan, bring two cups water to the boil. Season with half a teaspoon salt, then add the lentils. Reduce heat to mediumlow, cover and cook for 15 minutes until tender but not too mushy. Drain and transfer to a bowl.
2/ Lightly whisk the eggs and add to the lentils along with the breadcrumbs, onion, herbs, cheese, remaining salt and pepper.
3/ Take a quarter cup of the mixture, roll into a ball and gently flatten. Repeat.
4/ Heat a non-stick pan over medium-high heat. Add the olive oil and place the cakes in the pan. Cook in batches for three minutes on each side or until golden.
5/ In the meantime, fill a medium saucepan with 13cm water. Bring to the boil over medium-high heat and add the white wine vinegar.
6/ Crack the eggs into a bowl. Stir the water and as it swirls, add the eggs. Ensure the water is boiling lightly.
7/ With a slotted spoon, turn the eggs so the white encases the yolk. Cook for two to three minutes until
the white is cooked but the yolk is liquid.
8/ Remove the eggs and place on a paper towel. Serve over the lentil cakes and sprinkle with peppercorns. The cakes can be frozen and heated in the oven.

Makes 12. Per cake (no egg): 460kJ, 5g fat (1g sat), 260mg sodium, 11g carbs, 2g fibre, 1g sugars, 6g protein

Recipe by Cannelle Et Vanille’s Aran Goyoaga. Aran started her blog as a journal for her gluten-free recipes and stories of her life and travels. Aran is a Basque expat living in the US and has been gluten-free since 2010. She released her first cookbook Small Plates And Sweet Treats in 2012.

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