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🍰 Green Pea Pancakes with Mushroom and Spinach Filling

715 kcal · 30 min · 4 servings

Ingredients

• 1.5 bunch parsley (30 g)
• 100 g peas (freshly shelled or frozen)
• salt
• 500 ml milk (3.5% fat)
• 3 eggs
• 200 g spelt wholemeal flour
• pepper
• 300 g mushrooms
• 3 tbsp rapeseed oil
• 50 g spinach
• 0.5 bunch mint (10 g)
• 3 tbsp pistachio kernels (15 g each)
• 1 box cress
• 100 g feta (45% fat in dry matter)

Instructions

1. 1. Wash the parsley under running water.
2. 2. Boil the peas and the parsley for about 5 minutes in boiling salted water.
3. 3. Rinse the vegetables immediately with cold water to keep their color.
4. 4. Puree the drained vegetables with 2 to 3 tablespoons of water until smooth.
5. 5. Mix the vegetable puree mixture with milk, eggs, and flour to form a batter.
6. 6. Season the batter with salt and pepper.
7. 7. Let the batter rest for about 15 minutes to allow the flour to swell.
8. 8. Clean the mushrooms and cut them into small pieces.
9. 9. Heat 1 tablespoon of oil in a pan.
10. 10. Fry the mushrooms over medium heat for 5 minutes.
11. 11. Wash the spinach and spin it dry.
12. 12. Add the spinach to the mushrooms in the pan.
13. 13. Simmer the mixture for 3 to 4 minutes until the spinach has wilted.
14. 14. Season the mushroom and spinach mixture with salt and pepper.
15. 15. Heat the remaining oil in another pan.
16. 16. Fry 8 small pancakes from the batter in about 5 minutes each over medium heat.
17. 17. Cook the pancakes until golden brown on both sides.
18. 18. Wash the mint and shake it dry.
19. 19. Finely chop the mint.
20. 20. Chop the pistachios.
21. 21. Cut the cress from the bed.
22. 22. Distribute the mushroom and spinach mixture over the finished pancakes.
23. 23. Sprinkle the pancakes with the chopped mint, cress, and pistachios.
24. 24. Crumble the feta cheese and distribute it over the pancakes.

Nutrition per serving

• kcal: 715
• Protein: 36 g · Fett/Fat: 38 g · Carbs: 56 g