Semolina Pea Cutlets

Ingredients

• 125 g butter
• 3 eggs
• 500 g spelt semolina
• 0.5 tsp Baking powder
• 0.5 bunch spring onions
• 250 g frozen peas
• 2 tbsp Yogurt (3.5% fat)
• Salt
• pepper from grinder
• 80 g black pitted olives (jar; drained weight)

Instructions

1. 1.

   Beat 100 g butter with eggs until fluffy. Mix semolina and baking powder, then stir into the egg mixture.

2. 2.

   Wash, trim, and finely chop spring onions. Heat remaining butter in a pan. Sauté the spring onions for 3 minutes over medium heat until translucent, using up to 1 tbsp of butter.

3. 3.

   Blend half of the thawed peas into a puree, mix with yogurt and the remaining peas, then fold in the sautéed spring onions and stir into the semolina batter. Season with salt and pepper.

4. 4.

   Pour the dough into a greased loaf pan if needed and bake in a preheated oven at 180 °C (160 °C fan) for about 40 minutes. Remove and let cool slightly.

5. 5.

   Cut into pieces to serve, garnish with olives and extra spring onions.