These are my new favourite thing. You might be able to tell this as there is no photo of the product all plated up, because I was too busy eating.
The original recipe is from Waitrose magazine (I’ve slightly adapted it) and it serves four. But you can easily make these for fewer and keep leftovers in the fridge (20seconds zap in microwave) for a really quick, tasty and nutritious lunch. They are much more filling than they seem as there’s a lot of protein and good fats in there (okay so the ricotta may not be the best fat you can get but come on).
110g frozen garden peas
Half an avocado for the hot cake mixture, more for serving it with – as you like
100g self-raising flour, you can go part or whole wholemeal if you like
3 eggs, separated, but not for long
about 3 tablespoons of olive oil for the frying
Peashoots/avocado to serve.
The recipe shows this with poached eggs, which is how we had it, but I had the hot cakes warmed up two days later with just avocado for a super fast lunch (from conception to partial digestion in under four minutes as I had an interview to do). You can of course serve these with whatever you want and I can’t help thinking they’d make a good breakfast.
This is what you do:
Put a pan of water onto boil, when boiling add the peas and simmer for two minutes. Drain and cool under cold water. Tip into a food processor with the ricotta, half an avocado, flour and three of the egg yolks. Whizz up, season.
Separately, whisk up the 3 egg whites until stiff, then fold into the pea/ricotta mixture.
Put a large frying pan on with some oil (you will need to do these in batches unless your pan is huge). You use one or two large dollops per cake – see how you go. Cook for about two mins. Unlike almost evert-other-thing I make like this, when you turn them the underside has actually set and doesn’t stick (or mine didn’t) and I didn’t have to chase it round the pan and end up crying.
Flip (it may swidge a bit) and cook until the other side is done – I mean this is obvious right?. Keep warm whilst you make the rest.
That’s it. Serve, as above, with poached eggs, avocado and peashoots.