Pea pancakes with poached eggs
250 grams Green Isle Garden Peas
125 grams finely ground maize (corn) meal
¼ red onion, finely chopped
Handful mint leaves, finely chopped
Neutral oil, for shallow frying
Salt and freshly ground black pepper
1 tablespoon white wine vinegar
1 avocado, sliced
- Defrost the peas by placing them into a saucepan of boiling water and cooking for 3 minutes. Drain and place into cold water to stop them cooking any further then, when cool, drain again and set aside.
- In a food processor lightly pulse the drained peas, corn meal, egg, red onion and some salt and pepper until a coarse textured mixture forms - you don’t want a smooth puree - you want to be able to see some peas in the mixture still.
- Heat a little oil in a large, non-stick frying pan and when the oil is hot and shimmering, add a few tablespoons of the pancake mixture. Fry for about 2 - 3 minutes then flip and cook on the other side for a further 2 - 3 minutes. Keep warm in a low oven.
- To poach the eggs, fill a deep saucepan with boiling water from the kettle and add 1 tablespoon white wine vinegar. Bring the water back to a light simmer over a medium heat.
- Crack one of the eggs into a cup and gently pour it into the water then repeat with the other egg. Cook for 3 ½ minutes for a softly poached egg - if you prefer yours runnier / harder then adjust the cooking time accordingly. Remove from the water with a slotted spoon and drain on some kitchen paper.
- Serve the pancakes with some tomato relish, a poached egg, some sliced avocado and a sprinkle of chilli flakes.
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