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🍽️ Crispy Pea Pancakes with Soft-Boiled Eggs, Goat Cheese and Caramelized Onions

388 kcal · 30 min · 4 servings

Ingredients

• 3 red onions
• 2 tsp butter (10 g)
• 2 tsp red wine vinegar
• 450 g frozen peas (thawed)
• 50 g low-fat quark
• 5 eggs
• 50 g rice flour
• 1 shallot
• 0.5 bunch mint (10 g)
• salt
• pepper
• 2 tbsp olive oil
• 0.5 bunch watercress (40 g)
• 100 g goat cream cheese (45 % fat in dry matter)
• 50 g yogurt (3.5 % fat)
• 1 tbsp black sesame seeds (10 g)
• 5 g red daikon radish sprouts (1 handful)

Instructions

1. 1. Peel the onions.
2. 2. Cut the onions into thin strips.
3. 3. Heat the butter in a pan.
4. 4. Add the onion strips to the hot butter.
5. 5. Fry the onions for two minutes over medium heat.
6. 6. Wait until the onions are soft and translucent.
7. 7. Deglaze the onions with vinegar.
8. 8. Remove the pan from the heat and set it aside.
9. 9. Put the thawed peas into a blender.
10. 10. Puree the peas into a smooth paste.
11. 11. Put the quark into a large mixing bowl.
12. 12. Add the pea puree to the quark.
13. 13. Crack an egg into the bowl.
14. 14. Add the rice flour to the bowl.
15. 15. Mix all ingredients into a smooth batter.
16. 16. Peel the shallot.
17. 17. Dice the shallot into small pieces.
18. 18. Wash the mint sprig under running water.
19. 19. Dry the mint with a kitchen towel.
20. 20. Chop the mint leaves finely.
21. 21. Add the diced shallot to the pea mixture.
22. 22. Add the chopped mint to the pea mixture.
23. 23. Season the mixture with salt.
24. 24. Season the mixture with pepper.
25. 25. Heat some olive oil in a pan.
26. 26. Add four small portions of the batter to the hot pan.
27. 27. Fry the pancakes for three to four minutes over medium heat.
28. 28. Flip the pancakes and fry them for another three to four minutes.
29. 29. Remove the finished pancakes from the pan.
30. 30. Repeat the process with the remaining batter.
31. 31. Set the oven to 80 degrees Celsius.
32. 32. Keep the finished pancakes warm in the oven.
33. 33. Fill a pot with water and bring it to a boil.
34. 34. Boil the remaining eggs for seven minutes.
35. 35. Rinse the boiled eggs immediately under cold water.
36. 36. Peel off the eggshells.
37. 37. Cut the eggs in half.
38. 38. Wash the remaining mint and watercress.
39. 39. Dry the greens thoroughly.
40. 40. Pick the leaves off the stems.
41. 41. Place the pea pancakes on the plates.
42. 42. Add the caramelized onions to the pancakes.
43. 43. Place the halved eggs on the pancakes.
44. 44. Distribute the mint and watercress leaves on top.
45. 45. Put the goat cream cheese into a small bowl.
46. 46. Stir the yogurt into the goat cream cheese.
47. 47. Spread the cheese-yogurt mixture over the salad.
48. 48. Sprinkle the dish with black sesame seeds.
49. 49. Garnish the dish with fresh cress.

Nutrition per serving

• kcal: 388
• Protein: 22 g · Fett/Fat: 20 g · Carbs: 30 g