Smashed Pea Pancakes

This gluten-free breakfast dish will leave you wanting for more. The mix of peas, cheese and eggs all fall together perfect and create the perfect brunch.

Smashed Pea Pancakes

INGREDIENTS

• 125 grams cornflour
• ¼ teaspoon gluten free baking powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 eggs
• 300 grams fresh peas or frozen baby peas
• 20 grams/small handful mint leaves, roughly chopped
• 3 spring onions, sliced
• 2 tablespoons olive oil, for frying
• 4 freshly poached eggs
• 40 grams feta, crumbled
• 2 spring onions, sliced
• Small handful fresh coriander
• Small handful fresh mint
• 1 teaspoon olive oil
• Pinch salt and pepper
• Chilli oil

INSTRUCTIONS

• Put the cornflour, baking powder, salt and pepper into a bowl and mix together. Add the eggs, one at a time, mixing well to avoid any lumps. Then add the peas, mint leaves and chopped spring onion and mix through.
• Preheat the oven to 100C / 80C fan. Add the olive oil to a large frying pan over a medium-low heat. Add large spoonfuls of the pea batter, letting them cook for 3-4 minutes each side, until light golden brown and cooked through. You’ll need to cook them in batches so keep them warm on a tray in the preheated oven.
• While the fritters are cooking, poach the eggs and roughly chop the mint and coriander. Put the herbs into a small bowl with the spring onion, olive oil, salt and pepper - mix gently just to dress the leaves.
• Serve two fritters per person, topped with a poached egg, crumbled feta, a big spoonful of herb salad and a generous drizzle of chilli oil.

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