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.