Simplicity: This healthy dish is so fresh and vibrant, serve as is or with any of the optional extra’s. It’s on the table in under 20 minutes
Serves
1
Prep time
8 Minutes
Cooking time
8-10 Minutes
Ingredients
Green pea pancake
- 150g defrosted baby peas
- 2 tablespoons almond meal
- 2 tablespoon corn flour
- 1 egg
- 1-2 tablespoons butter/oil for frying
Green Salad
- 1 squirt of Japanese mayonnaise
- ½ avocado, sliced
- 2-3 zucchini ribbon’s
- 1 small handful of mint leaves
- 1 small handful of baby spinach
- 2 snow peas, sliced diagonally
- 1 tablespoon sliced red onion
- ¼ cup mixed seeds and nuts
- 1 tablespoon feta cheese, crumbled
- 2 teaspoons of basil pesto
- 1 teaspoon extra virgin olive oil
Optional extras
- poached egg / haloumi / smoked salmon / chicken / meat
Method
Green pea pancakes
- Combine all the ingredients, (except the butter/oil) in a food processor and blend to a thick seedy consistency
- Heat butter/oil in a large frying pan to medium-high and place two large spoonfuls of the pea mixture into the pan. Cook for 2-3 minutes on both sides or until cooked through
- Arrange the pancakes in centre of serving the dish, drizzle the mayonnaise over the top
Green Salad
- Arrange the avocado slices over the pancakes
- Combine the extra oil with the pesto and add to the remaining ingredients, toss to combine then place on top of the avocado.
- Top with any of the optional extra’s. I used poached egg and smoked salmon
- Serve and Enjoy!
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