Green Pea Pikelets with Sumac Eggs

Green Pea Pikelets with Sumac Eggs

Happy New Year all!! I hope it was a fantastic time full of relaxation and deliciousness. I'm excited to share this recipe with you as it has just been published in a new American magazine, Habotai. You have to check it out, a super minimalist design by Brisbane born Amy Kanagaki. Thank you darling Amy & team Habotai. 

Now to the recipe. Frozen peas are so readily available, I feel the humble ingredient doesn’t get used enough!  They are deliciously sweet in flavour, high in protein, fibre and are a great source of antioxidants.  Peas are the most magnificent colour, making these pikelets quite the sight to see when you take a bite.

These pea pikelets make for the most delicious breakfast/lunch/brunch.  Teamed with a soft boiled egg and tahini yoghurt is best, however you can eat them (and I often do) as a cold snack on the go.

INGREDIENTS
For the Pikelets-
2 cups frozen peas, defrosted
2 eggs
80g crumbled fetta
3 tbs buckwheat flour
2 tbs water
1 tbs mint, finely chopped
1 tbs coriander, finely chopped
2 shallots, finely chopped
1 small red chilli, finely chopped (less if you’re not into the heat!)
1 tsp cumin
1 tsp salt
1 tsp bi carb soda
juice ½ lemon
A little cracked pepper
Olive oil for frying
Lemon wedges, to serve

For the Dressing-
4 tbs Greek or natural yoghurt
1 tbs lemon juice
2 tbs tahini
Pinch salt

8 Soft boiled eggs & 1 tbs sumac to serve (serves 4)

HOW IT'S DONE
Place the defrosted peas in a mixing bowl and using a stick blender, blitz till half of the mixture is pureed, and the other half still whole & chunky.  Add all remaining ingredients and stir to combine.  The batter will be quite thick, unlike your regular pancake/pikelet batter.  Heat a large non-stick pan onto medium heat, drizzle a little oil into the pan and add the batter, one heaped tablespoon at a time.  Using the back of the spoon to flatten into a neat circular shape.  Let cook for 2 minutes or until bubbles begin to form on the top of the pikelet.  Gently flip over and cook the other side for 1 minute.  Repeat until you have used up all of the mixture.  This mixture will make 8-10 pikelets.

To make the dressing, combine all ingredients into a bowl and mix well.  Tahini stiffens the yoghurt, so for a runnier consistency you can add a little warm water.  Dollop over the pikelets and serve with soft boiled eggs with a pinch of sumac and a wedge of lemon.

Photography by Phu Tang. Recipe published in Habotai Magazine

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