Mini Crushed Pea Pancakes with Pea Shoot Salad
Tiny crushed pea pancakes topped with a sweet-pea shoot salad, all zested with lemon for a fresh twist.
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Cooking tools:
- Food processor
- Blender
- Kitchen scale
- Fine-mesh sieve
- Saucepan
- Colander
- Mixing bowl
- Whisk
- Muffin mould
- Oven
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Spatula
- Cooling rack
- Pitcher
- Kitchen towel
Ingredients
- 250g frozen Birds Eye peas
- 40g spring onions, finely chopped
- 10g cornflour
- 25g self-raising flour
- 1g baking powder
- 1 tbsp chopped chervil
- 1 tbsp chopped parsley
- 2 eggs, separated
- 4g salt
- 6g caster sugar
- 8 turns milled black pepper
- 2 egg yolks
- Juice and zest of 2 lemons
- 15g caster sugar
- 100ml olive oil
- 200ml vegetable oil
- 20ml water
- 6g salt, a few turns milled pepper
- 200g cooked fresh peas (barbecue over hot coals if desired)
- 2 finely chopped shallots
- 1 tbsp chopped parsley & chervil
- Pea shoots, to garnish
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