Savory Pea Pancakes with Chili Pepper and Parsley
vegan
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© Courtesy of Udo Einenkel, Berlin für "Das vegane Kochbuch meiner Oma", Südwest-Verlag München Savory Pea Pancakes (Erbsenpfannkuchen) from the cookbook “Das vegane Kochbuch meiner Oma”
Ingredients (for servings, )
| For the pea batter | |
| 18 oz | Green peas, frozen |
| 1 ¾ oz | Flour |
| 125 ml | Tap water (mineral water, drinking) (4.4 oz) |
| 1 dash | Salt (0.01 oz) |
| 1 dash | Black pepper (0.00 oz) |
| For the chili pepper mixture | |
| 1 | Sun-dried chili pepper (0.02 oz) |
| 1 bunch | Parsley, fresh (1.1 oz) |
| ½ bunch | Basil, fresh (organic?) (0.70 oz) |
| For cooking | |
| 1 tbsp | Olive oil (0.47 oz) |
Equipment
- skillet (frying pan)
- stove
- food mill (passe-vite)
- saucepan
Type of preparation
- cook
- fry
- sieve
- season to taste
Preparation
For the pea batter
Let the frozen peas thaw and then cook about 6 minutes until soft.If you are using fresh peas (sugar snap peas, garden peas, or wrinkled peas), you will need about 1.5 kg to end up with approximately 500 g peas; the rest is the peapods, which you can also eat. You can snap the peapods open and then use a finger to remove the peas. Cook fresh peas in a saucepan with well-salted boiling water for about 10 minutes until they are soft. A pinch of sugar can help the peas maintain their color.
Pass or press the cooked peas through a food mill or sieve so that you have a coarse purée.
For this, you can use a food mill (passe-vite) or a wooden pestle to help pass the peas through a fine sieve. An immersion blender or blender aren’t the best option but would also work.
Combine the pea purée with flour and water to form a batter. Season to taste with salt and pepper.
For the chili pepper mixture
Finely chop the chili peppers. Wash the herbs, shake dry, and stir into the batter along with the chili peppers.The batter should pour slowly from the spoon, but not be too runny. If necessary, add either a bit more water or flour.
For cooking
Heat the oil in a skillet, use a spoon to pour the batter for four pancakes into the skillet, and cook the pancakes on both sides until golden brown. The Savory Pea Pancakes with sun-dried chili peppers are now ready to serve.
Sun-dried chili peppers and parsley give the savory pea pancakes a special flair. We recommend trying the pancakes with curry.
Fresh peas: Pea pancakes are something special simply because of their green color. For the recipe you can also use fresh peas, but you should first sprout these for just over three days.
Our recipe for savory pea pancakes with chili pepper and parsley can also be made with a fresh salsa recipe.
Achieving the right consistency: The batter for the pea pancakes can be too runny so that the pancakes can’t hold their form. If this is the case, you can add some flour and then stir the batter again. This way your savory pea pancakes will turn out perfect.
In general, you shouldn’t purée the peas too finely; this way the batter will have a better consistency.
Taste and seasoning: For an extra touch, you can add some lime juice to the batter for the pea pancakes. If the limes are organic, you can also grate in some peel. You might also like to try adding a little curry, which makes for an interesting flavor.
Oil: It works well to use canola oil instead of olive oil.
Adding herbs: You can use the herbs listed in the recipe for savory pea pancakes with chili pepper and parsley - or try others such as sorrel. In addition, you can decide to add less or more, as is to your liking. Experiment a little bit so that you find the amount and combination that tastes best. We recommend trying the savory pea pancakes with curry, herbs, or lime juice. There are also recipes for savory sweet pea pancakes with lemon ricotta and blueberry slaw or savoury pea pancakes with fresh salsa as recipe.
