Main Course
Spinach Pancakes with Peas, Radish and Whipped Cottage Cheese
Ingredients
- 150 g baby spinach
- 100 g fresh rocket
- 150 g tenderstem broccoli
- 70 g frozen peas
- 12 radishes finely sliced
- 1 lemon
- Extra virgin olive oil
- 1 large egg
- 1 mug of self-raising flour
- 1 mug of milk
- Olive oil
- 300 g cottage cheese
- Zest ½ lemon
- Sea salt and black pepper
Method
- Begin by combining cottage cheese, lemon zest, sea salt and black pepper and mix thoroughly in a bowl. Set in the fridge until needed.
- Cook the tenderstem broccoli, and peas, drain and allow to cool.
- To make the pancake batter, crack the egg into a blender, add the flour, milk, spinach and a pinch of salt and pepper, then blitz until smooth.
- Place a large non-stick frying pan on medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat.
- Top each pancake with dollops of cottage cheese, tenderstem broccoli, fresh rocket, peas and sliced radishes. Serve with a wedge of lemon.
Latest recipes
You might also like ...
Breakfast
Apple & Cinnamon Overnight Oats
Main Course
Slow Cooker BBQ Pulled Pork
Stay in touch
The Weekly Edit
Thousands of people start their weekend with The Weekly Edit in their inbox — the latest recipes, a little inspiration, honest food thinking, and the kind of insight that quietly changes how you cook, eat, and live.
Every Saturday: what Aisling's eating, recommending, and thinking about this week.
Every Saturday: what Aisling's eating, recommending, and thinking about this week.
Unsubscribe anytime. Read the Privacy notice.