zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Pea, avocado and ricotta hot cakes with poached eggs

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Pea, avocado and ricotta hot cakes with poached eggs

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes

    Serves: 4

    Ingredients

    110g essential Waitrose frozen garden peas
    250g pack essential Waitrose ricotta
    1 avocado, ½ roughly chopped and ½ sliced
    100g essential Waitrose self-raising flour
    7 eggs, 3 separated
    3 tbsp essential Waitrose olive oil
    75g pea shoots

    Method

    1. Simmer the peas in a large pan of boiling water for 2 minutes, then drain and cool under the cold tap. Drain thoroughly and tip into a small food processor with the ricotta, chopped avocado, flour and 3 egg yolks. Whizz, scraping down the sides, until smooth; season. In a separate bowl, whisk 3 egg whites until stiff, then fold through the mixture.

    2. Heat the oil in a large, non-stick frying pan. Add 2 spoonfuls of the batter for each cake, flattening them slightly, and cook over a low-medium heat for 3-4 minutes on each side, until golden. (Cook in batches, if needed.)

    3. Meanwhile, poach the remaining 4 eggs for 3-4 minutes, until the whites are set. Drain briefly on kitchen paper and serve on the hot cakes with the pea shoots and sliced avocado.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitrose Food app for the full issue.

    Comments

    Average user rating

    0 stars

    Glossary