Dinner

Pan-Seared White Bean and Kale Cake with Poached Egg and Lemon Oil

Name: Pan-Seared White Bean and Kale Cake with Poached Egg and Lemon Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 can (400 g) cannellini beans, drained and rinsed; 150 g lacinato kale, chopped; ½ cup panko breadcrumb; ¼ cup grated Pecorino Romano; 2 cloves garlic, minced; 1 large egg, beaten; 3 tablespoons extra-virgin olive oil, divided; 2 tablespoons lemon juice; ½ teaspoon Calabrian chili flakes (or red pepper flakes); 2 large eggs for poaching; Salt and black pepper to taste; Fresh parsley for garnish

A substantial vegetarian dinner: creamy white beans and lacinato kale bound with breadcrumb and cheese, formed into patties, then seared until golden. Topped with a poached egg that breaks into the warm cake, finished with a Calabrian chili and lemon oil.

680calper serving 28gprotein 58gcarbs 34gfat 15min prep 30min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this