Pea Cakes with Poached Eggs - alive magazine
Serves 4 Here’s an eye-candy dish that looks like it’s a lot more effort than it actually is. Just make sure you don’t overcook the pea cakes or you risk drying…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Food processor
- Mixing bowl
- Pot
- Stove
- Oven
- Baking sheet
- Parchment paper
- Silicone baking mat
- Skillet
- Slotted spoon
- Kitchen towel
- Teacup
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Spoon
Ingredients
- 1/2 cup (125 ml) dried green split peas
- 1 medium-sized bintje potato (about 225 g), peeled and chopped
- 2 Tbsp (40 ml) wholegrain flour of choice
- 2 cups (500 ml) spinach
- 2 spring onions, finely chopped
- 1 garlic clove, crushed
- Juice of 1/2 lemon
- 1/4 cup (60 ml) chopped fresh basil or mint
- 1 tsp (5 ml) ground coriander
- 1/2 tsp (2 ml) sea salt
- 4 large free-range eggs
- 3 tsp (15 ml) white distilled vinegar
- 1 Tbsp (20 ml) chopped chives
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