Green pea pancakes with feta cream

Green pea pancakes with feta cream: a savoury recipe with peas, egg, spelt flour, spring onion, feta, soured cream, mint and olive oil.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 350 kcal per serving
• Protein: 18 g
• Fat: 17 g
• Carbs: 29 g

Ingredients

• 300 g peas
• 2 eggs
• 3 tbsp spelt flour
• 1 spring onion
• 150 g feta
• 3 tbsp soured cream
• 3 tbsp olive oil
• 1 large bunch of mint

Method

You’ll need: frying pan · stick blender · chopping board · knife · sieve

1. Briefly defrost or blanch the peas, then drain well. Slice the spring onion into thin rings and roughly chop the mint.
2. Roughly blend the peas with the eggs, spelt flour and some of the spring onion. Season to taste with salt, pepper and a little mint, leaving some texture.
3. Stir the feta and soured cream together until creamy. Fold in the remaining mint and a little spring onion and season to taste with pepper.
4. Gently heat the olive oil in a frying pan. Shape small pancakes from the pea mixture and fry over a medium heat on both sides until golden brown.
5. Let the finished pancakes rest briefly on a plate so they hold their shape. If needed, stir the feta cream smooth again.
6. Serve the warm pea pancakes with the feta cream and top with mint and spring onion.

Good to know

These pancakes are uncomplicated but still special. Golden brown outside, moist inside, with a cool, fresh-tasting cream alongside. Just the thing when you want something savoury without much effort.

Swaps

Spelt flour → oat flour (also provides fibre) | Soured cream → Greek yoghurt (also provides protein) | Feta → soft goat's cheese (often a little milder in flavour; pasteurised in pregnancy) | Olive oil → ghee (good for high heat, with a rich aroma)

Allergens

Contains egg, gluten and milk. Good for children if the pancakes are fried until soft and seasoned fairly mildly; in pregnancy, use feta made from pasteurised milk and fresh, well-washed herbs.