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The wild garlic season is so short lived I want to use it in as many recipes as possible. If you can’t get hold of wild garlic them use spring onions instead and maybe a few fresh herbs. What I love about these little green pancakes is that they are quick and easy to make and are great way of kids getting kids to eat veg. If you have very young children who are texture adverse, then blitz all of the peas in stage 1 of the recipe. To be enjoyed as a savoury breakfast, a light lunch or a protein packed vegetarian snack.
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Makes 10-12
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INGREDIENTS
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400g (3 cups) Frozen Peas - I used petite pois
3 Eggs
180g (1 1/2 cups) Self raising flour
5 stems of wild garlic - washed
55g (1/3 cup) Crumbled Goats cheese
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Yogurt Sauce
3 tablespoons Greek Yogurt - I love Tims Dairy
Juice 1/2 lime
2-3 stems of wild garlic - finely chopped
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METHOD
Cook the peas for 2 minutes and drain and cool. Add 1/2 to the blender or bullet along with the eggs, garlic and flour, season generously and pulse or blitz until combined. Our the batter in to a bowl and stir in the peas and crumbled goats cheese.
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Fry tablespoons of the mixture in a little oil for approx 2 minutes on each side until golden,
just like you would American pancakes.
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Mix the dip ingredients together and serve.
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