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Pdf4 heaped tbsp cottage cheese (approx 150g)
200g frozen peas
50g flour (we used wholemeal spelt)
1 egg
50ml water
a handful of fresh herbs, we used mint, basil, parsley and dill
4 spring onions
extra virgin olive oil
zest of 1 lemon
salt and pepper to taste
To serve: 1 poached/soft boiled egg to your preference, avocado, greek yoghurt and chilli oil.
Finely chop the herbs and spring onions and set aside
Add the cottage cheese and egg to a blender and blend until smooth. Add in most of the peas, and blitz, avoiding the mixture becoming totally smooth.
Pour the mixture into a bowl and stir through the flour, salt and lemon zest. Once combined, fold through the herbs, spring onions and remaining peas. If the batter seems too thick, add the water to get a spoonable consistency.
Add the olive oil to a hot pan and add spoonfuls of the batter to form pancakes. Cook for a few minutes on each side until golden.