Try these tasty gluten-free pea pancakes with a 'dukkah' egg from John St. Kitchen at Harland Works.
If you want to make your own dukkah, try this easy recipe for the nut, seed and spice blend.
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Defrost the peas in the microwave. Add to a food processor or blender.
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Add the flour, baking powder and egg yolks.
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Blitz to a purée and season with salt and pepper.
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In a separate bowl, whisk the egg whites until thick and fold them into the pea mixture. Add the herbs.
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Heat the oil in a pan and cook the pancakes in batches. Add a ladle of the pancake mix and heat gently in the oil until cooked through. Keep them warm in the oven.
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Top with a fried or poached duck egg. Sprinkle with a dukkah spice mix and garnish with pea shoots.