200g Frozen Peas
4 Eggs (2 for fritters and 2 for poaching)
1tbsp Pesto (homemade or shop bought)
75g Plain Flour
2 Cloves of Garlic
1tsp Chilli Flakes
1 Spring Onion
Handful of Fresh Basil
Salt and Pepper
Veggies of choice, I went for Mushrooms and Tomatoes
Optional dollop of Houmous
Soak peas in boiling water to defrost.
Finely chop the garlic, spring onion and basil and add to a blender with the chilli flakes, flour and salt and pepper.
Whisk 2 eggs and add to the blender with the other ingredients.
Spoon in the pesto and 2/3 of the peas. Blitz.
Once the fritter mixture is smooth, stir in the rest of the whole peas.
Slice the tomatoes and mushrooms and pan fry. Season with salt and pepper.
Add olive oil to a large pan. Scoop the fritter mixture into the pan until desired fritter shape and size is formed. Leave to set and then flip and cook on the other side.
Poach other two eggs.
Once the fritters have cooked through, stack on a plate. Add a dollop of houmous and additional pesto.
Top with a poached egg and add your cooked veggies!
Enjoy! A perfect pea and poached egg plate!