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Recipes | 28 by Sam Wood
founder, IQS
 

Pea Pancakes recipe by Porch & Parlour

By Porch & Parlour

  • 2 servings
  • Prep - 10 mins
    Cooking - 10 mins
  • Total - 20 mins

 

Servings: 2
Preparation: 10 mins
Cooking: 10 mins

Ingredients

  • 500 g peas.
  • 1/2 red onion.
  • 1 cup gluten-free cornflour.
  • 2 eggs.

Garnish

  • 1 handful mint, flat-leaf parsley and coriander.
  • 50 g danish feta.
  • 1 avocado.
  • 4 poached or soft boiled eggs.

Directions

1. Blanch peas for 10 seconds in boiling water, strain and cool.

2. In a food processor add blanched peas, diced red onion, cornflour and 2 eggs. Pulse the food processor until half the peas are blended. Season as necessary.

3. In a hot non stick pan add coconut oil and fry about 1 cup of pea mix until golden brown. Flip over and repeat on the other side.

4. Place cooked pea pancake on a plate and garnish with fresh herb and feta salad, avocado and a poached or soft boiled egg.

A nice tomato relish or hot sauce is the perfect accompaniment to this dish.


Ingredients

  • 500 g peas.
  • 1/2 red onion.
  • 1 cup gluten-free cornflour.
  • 2 eggs.

Garnish

  • 1 handful mint, flat-leaf parsley and coriander.
  • 50 g danish feta.
  • 1 avocado.
  • 4 poached or soft boiled eggs.

Directions

1. Blanch peas for 10 seconds in boiling water, strain and cool.

2. In a food processor add blanched peas, diced red onion, cornflour and 2 eggs. Pulse the food processor until half the peas are blended. Season as necessary.

3. In a hot non stick pan add coconut oil and fry about 1 cup of pea mix until golden brown. Flip over and repeat on the other side.

4. Place cooked pea pancake on a plate and garnish with fresh herb and feta salad, avocado and a poached or soft boiled egg.

A nice tomato relish or hot sauce is the perfect accompaniment to this dish.