Black bean & barley cakes with poached eggs
Take in two of your 5-a-day in these savoury pan-fried cakes, topped with a perfectly poached egg. This delicious brunch dish is quick to make and provides fibre, folate, vitamin C and iron
Miso beansprout rolls
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 50g brown basmati rice
- 1 ½ tbsp finely chopped gingerplus 2 slices
- 4 tsp rapeseed oil
- 1 yellow pepperdeseeded and cut into strips
- 4 garlic clovesgrated
- 160g beansprouts
- 4 spring onionsshredded
- 1 large carrotcut into thin strips with a julienne peeler
- 1 red chilliseeded and chopped (optional)
- 2 tsp miso paste
- 4 large eggs
Nutrition: per serving
- kcal416low
- fat20g
- saturates4g
- carbs33g
- sugars9g
- fibre7g
- protein23g
- salt1g
Method
step 1
Boil the rice with the sliced ginger for 25 mins until tender – use just enough water so that it cooks, but it’s not swamped. Drain well and remove the ginger.
step 2
Heat 2 tsp oil in a large wok, then stir-fry the chopped ginger, pepper and garlic for about 1 min. Tip in the beansprouts, spring onions, carrots and chilli, if using, then stir-fry until the veg has softened and started to char. Remove from the heat.
step 3
Stir the miso with 2 tsp water to dilute it a little, then beat in the eggs. Heat 1 tsp oil in a large non-stick frying pan. Pour in half the egg mixture and scatter over half the rice. Allow the mixture to set to an omelette. While still a little moist, tip half of the vegetables on top and cook for a few seconds more. Carefully roll up, and repeat with the remaining egg, rice and vegetables.
