Lentil cakes with poached egg and mung bean salad
Ingredients
Utensils
sieve, pot, bowl, citrus press, cutting board, knife, whisk, rubber spatula, grater, frying pan, slotted spoon
How-To Videos
How to chop green herbs
How to grate cheese
How to poach an egg
Nutrition per serving
Step 1/ 7
- 100 g 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
- 7½ olives
- 4 green onions
- 2½ g mint
- 1½ tbsp white wine vinegar
- ¼ lemon
- 4 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
- 90 g 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
- ½ onion
- 5 g parsley
- 2½ g chives
- 15 g Kaşar cheese
- 1 eggs
- ⅛ tsp ground cumin
- 15 g 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
- 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
- 1½ tbsp white wine vinegar
- 2 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
- Fleur de Sel for serving
- chili flakes for serving
- mint for serving
- Yeni Raki 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!
Enjoy your meal!
Tags
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