Pea and Mint Pancakes

cook 20 mins
  • 400 g (13 oz) fresh or frozen peas
  • 1 large handful of mint leaves, chopped
  • 50 g (2 oz) butter, melted
  • 4 tablespoons plain flour
  • 4 tablespoons natural yogurt
  • 2 tablespoons grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons groundnut oil
  • 300 g (10 oz) Tenderstem broccoli, steamed
  • salt and pepper
  • 4 large eggs, poached, to serve
  • Cook the peas in a pan of boiling water for 2 minutes. Drain, then refresh under cold running water and drain again. Place in a food processor with the mint and blitz to form a rough texture. Add the butter, flour, yogurt, cheese and egg and season with salt and pepper. Blitz again to form a stiff paste.
  • Heat the oil in a large frying pan, then drop 2 tablespoons of the pea mixture into the pan for each pancake. Smooth the tops and cook over a medium heat for 3–4 minutes. Turn the pancakes over and cook for a further 2 minutes. Remove from the pan and keep warm. Repeat with the remaining mixture to make about 12 pancakes.
  • Heat a griddle pan until hot, add the broccoli and cook for 5–6 minutes, turning frequently, until slightly charred.
  • Top the pancakes with the poached eggs and serve with the charred broccoli.
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