Pea Pancakes

Ingredients

• 1.5 bunches parsley (30 g)
• 100 g peas (fresh shelled or frozen)
• Salt
• 500 ml milk (3.5% fat)
• 3 eggs
• 200 g spelt whole grain flour
• Pepper
• 300 g champignons
• 3 tbsp Rapeseed oil
• 50 g spinach
• 0.5 bunches mint (10 g)
• 3 tbsp pistachios (à 15 g)
• 1 head watercress
• 100 g feta (45% fat i. Tr.)

Instructions

1. 1.

   Wash the parsley for the pea pancake batter. Steam the peas and parsley for about 5 minutes in boiling salted water, cool down, drain thoroughly (if necessary with 2-3 tbsp of water) and puree until smooth. Mix with milk, eggs and flour, season with salt and pepper and let swell for about 15 minutes.

2. 2.

   Meanwhile, clean and chop the mushrooms into small pieces. Heat 1 tbsp of oil in a pan. Fry the mushrooms in the pan over medium heat for 5 minutes. In the meantime, wash and spin dry the spinach. Add it to the mushrooms and simmer for another 3-4 minutes until it has reduced and collapsed. Season with salt and pepper.

3. 3.

   Heat the remaining oil in another pan. Pan-fry 8 small pea pancakes in 5 minutes on both sides over medium heat from the batter.

4. 4.

   Wash, shake dry and chop the mint. Chop the pistachios and cut the watercress from the bed. Spread the mushrooms and spinach on the pea pancakes, sprinkle with mint, watercress and pistachios. Crumble the feta and sprinkle it over.