Pea Pancakes with Avocado Puree

Ingredients

• 400 g Frozen peas
• Salt
• 2 Spring Onions
• 1 Garlic clove
• 40 ml milk (3.5% fat)
• 6 Eggs
• 40 g almond flour (4 tbsp)
• Pepper
• 3 tbsp olive oil
• 300 g avocado (flesh)
• 2 basil stems
• 0.5 organic lime (zest and juice)
• 4 tbsp white wine vinegar

Instructions

1. 1.

   Cook peas for 3 minutes in boiling salted water, drain, rinse with cold water and let drain. Peel onions and slice into rings. Peel garlic. Puree peas, onions, garlic, milk and 2 eggs. Fold in almond flour, salt and pepper.

2. 2.

   Bake a total of 8 pancakes. Heat 1 tsp oil in a pan for each batch. Drop 4 spoonfuls of batter and cook on medium heat about 4 minutes per side. Use remaining batter similarly.

3. 3.

   Meanwhile mash avocado flesh with a fork. Wash basil, pat dry and finely chop. Mix basil, lime zest and juice with avocado, season with salt and pepper.

4. 4.

   Bring 1 l salted water with vinegar to boil. Crack each egg into a soup ladle. Stir the water into a whirlpool, gently slide eggs into the swirl and cook for 4 minutes. Lift eggs from the broth and drain. Plate pancakes with avocado puree and the poached eggs.