Pea Pancakes with Herbed Feta Cream and Cured Ham

December 28, 2013
3 Ratings
  • Serves 4
Author Notes

This is a quick and easy brunch recipe. It's adapted from a recipe by Domini Kemp. It's a great base for loads of different toppings like smoked salmon, blue cheese, ham or crab. I've been using this as a base for using up Christmas leftovers. You can also make mini pancakes to serve as a canapes. —Canalcook

What You'll Need
  • 8 ounces frozen peas
  • 1 egg
  • 3 ounces flour
  • 65 milliliters milk
  • 60 milliliters cream
  • 1 finely chopped banana shallot
  • 1 teaspoon lemon or lime zest
  • salt and pepper
  • 2.5 ounces feta
  • 2.5 ounces cream, creme fraiche or cream cheese
  • 1 tablespoon chopped fresh herbs (e.g. mint, parsley, chives)
  • Iberico ham, sliced
  1. Cook the frozen peas for 1 minute or so in a pot of boiling water until soft.
  2. Submerge in cold water to cool and stop cooking.
  3. Meanwhile, mix the remaining ingredients together in a large bowl and whisk together to combine, seasoning well.
  4. Add the cooled peas and blend with a stick blender.
  5. It’s ok if some of the peas aren’t completely blended and have a bit of texture.
  6. Heat some neutral oil over medium heat in a large frying pan.
  7. Drop tablespoons of the batter into the frying pan (it doesn’t spread out too much and keeps a nice shape).
  8. Fry in batches.
  9. Cook for 2 or so minutes on each side until they are golden brown.
  10. Remove from the pan and drain on a plate lined with kitchen paper.
  11. Whip the feta, cream and herbs together.
  12. Serve the pancakes warm topped with the feta cream and some ham.

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