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🍽️ Green pea pancakes with creamy avocado

438 kcal · 30 min · 4 servings

Ingredients

• 400 g frozen peas
• salt
• 2 spring onions
• 1 clove of garlic
• 40 ml milk (3.5% fat)
• 6 eggs
• 40 g almond flour (4 tbsp)
• pepper
• 3 tbsp olive oil
• 300 g avocado (flesh)
• 2 sprigs basil
• 0.5 organic lime (zest and juice)
• 4 tbsp white wine vinegar

Instructions

1. 1. Bring water to a boil and add salt. Cook the peas for 3 minutes. Drain the peas and rinse them with cold water to cool them down. Let the water drain well.
2. 2. Peel the onion and slice it into rings. Peel the garlic.
3. 3. Put the peas, onion rings, garlic, milk, and 2 eggs into a blender. Puree everything until smooth.
4. 4. Stir the almond flour into the mixture. Season the batter with salt and pepper.
5. 5. Heat 1 teaspoon of oil in a pan. Put a dollop of batter into the hot pan.
6. 6. Fry the pancake over medium heat for about 4 minutes on one side.
7. 7. Flip the pancake and fry it for another 4 minutes on the other side.
8. 8. Repeat this process with the remaining batter until you have baked a total of 8 pancakes.
9. 9. Take the avocado flesh and mash it finely with a fork.
10. 10. Wash the basil and shake it dry. Chop the leaves finely.
11. 11. Mix the mashed avocado with the chopped basil. Grate the zest of a lime into it and squeeze in the lime juice.
12. 12. Season the avocado mixture with salt and pepper to taste.
13. 13. Bring 1 liter of water with vinegar to a boil. Remove the pan from the heat when the water boils.
14. 14. Crack the eggs one by one into a soup ladle.
15. 15. Stir the hot water with a spoon to create a whirlpool.
16. 16. Pour the egg carefully from the ladle into the whirlpool of the water.
17. 17. Let the egg cook in the water for 4 minutes.
18. 18. Lift the cooked egg out of the water with a spoon. Let it drain briefly.
19. 19. Serve the pancakes. Top them with the avocado mixture and place the boiled egg on top.

Nutrition per serving

• kcal: 438
• Protein: 20 g · Fett/Fat: 31 g · Carbs: 19 g