Black bean and barley cakes with poached eggs

• black beans↗2 x 400g cans

  well drained

• rolled oats↗15g g
• ground coriander↗2 tsp tsp
• cumin seeds↗1 tsp tsp
• thyme leaves↗2 tsp tsp
• vegetable stock powder↗1 tsp tsp
• large eggs↗5
• spring onion↗2

  finely chop the white part, thinly slice the green part

• barley↗400g can g

  drained

• rapeseed oil↗2-3 tsp tsp
• cherry tomatoes200g g

  on the vine

• sunflower seeds↗4 tbsp tbsp

Step-by-step instructions

1. 1

   Transfer the black beans, rolled oats, ground coriander, cumin seeds, thyme leaves and vegetable stock powder into a bowl and blend with a hand blender into a coarse paste. Add 1 egg, the white parts of the spring onion and the barley, mix. If you are following our Healthy Eating Plan, set aside half of the mixture for another morning and chill.

2. 2

   Heat half the oil in the largest skillet and fry the other half of the mixture with two large spoons, gently pressing to form flat cakes. After 7 minutes carefully flip and cook the other side for another 4‑5 minutes.

3. 3

   Meanwhile, poach two eggs in a pot of boiling water for 3‑4 minutes, and sauté half of the cherry tomatoes in a little oil for a few minutes until slightly caramelised. Transfer the cakes to plates and top with the tomatoes, eggs, the scattered green parts of the spring onion and half the sunflower seeds. The next morning repeat steps 2 and 3 with the remaining ingredients.

4. 4

   If you are not following the Healthy Eating Plan and serving the dish for four, perform steps 2 and 3 with all the ingredients, not just half.