How To Make Black Bean Barley Cakes with Poached Eggs
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Serves:
Ingredients
- 1 cup cooked black beans
- 1/2 cup cooked barley
- 1/4 cup finely chopped onion
- 2 cloves of garlic, minced
- 1/4 cup chopped cilantro
- 1 tsp cumin powder
- 1/2 tsp chili powder
- salt to taste
- 4 large eggs
- 1 tbsp white vinegar
- Olive oil for cooking
Instructions
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In a large bowl, mash the black beans with a fork.
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Add cooked barley, onion, garlic, cilantro, cumin powder, chili powder, and salt. Mix well.
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Divide the mixture into 4 equal portions and shape them into patties.
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Heat olive oil in a large non-stick skillet over medium heat.
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Cook the patties for about 3-4 minutes on each side, until they are crispy and golden brown.
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In a separate pot, bring water to a gentle simmer and add vinegar.
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Carefully crack one egg into a small bowl and gently slide it into the simmering water. Repeat with the remaining eggs.
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Poach the eggs for about 3-4 minutes or until the whites are set but the yolks are still soft.
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Remove the poached eggs with a slotted spoon and drain on a paper towel.
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Place the black bean and barley cakes on a serving plate and top each with a poached egg.
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Garnish with additional cilantro if desired.
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Serve hot and enjoy!
Nutrition
- Calories : 290kcal
- Total Fat : 6g
- Saturated Fat : 1.5g
- Cholesterol : 185mg
- Sodium : 220mg
- Total Carbohydrates : 44g
- Dietary Fiber : 12g
- Sugar : 1g
- Protein : 16g
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