These pea pikelets make for the most delicious breakfast/lunch/brunch. Teamed with a soft boiled egg and tahini yoghurt is best, however you can eat them (and I often do) as a cold snack on the go. Frozen peas are so readily available, I feel the humble ingredient doesn’t get used enough! They are deliciously sweet in flavour, high in protein, fibre and are a great source of antioxidants. Peas are the most magnificent colour, making these pikelets quite the sight to see when you take a bite.
- Place the defrosted peas in a mixing bowl and using a stick blender, blitz till half of the mixture is pureed, and the other half still whole & chunky.
- Add all remaining ingredients and stir to combine. The batter will be quite thick, unlike your regular pancake/pikelet batter.
- Heat a large non-stick pan onto medium heat, drizzle a little oil into the pan and add the batter, one heaped tablespoon at a time. Using the back of the spoon to flatten into a neat circular shape.
- Let cook for 2 minutes or until bubbles begin to form on the top of the pikelet. Gently flip over and cook the other side for 1 minute.
- Repeat until you have used up all of the mixture. This mixture will make 8-10 pikelets.
- To make the dressing, combine all ingredients into a bowl and mix well. Tahini stiffens the yoghurt, so for a runnier consistency you can add a little warm water.
- Dollop over the pikelets and serve with soft boiled eggs with a pinch of sumac and a wedge of lemon.
Extract taken from Lush Loves by Gemma Lush.
Photography by Phu Tang.