January 10, 2024
Spinach Pancakes with Peas, Radish and Whipped Cottage Cheese
Spinach Pancakes with Peas, Radish and Whipped Cottage Cheese
Servings: 4
Calories
Carbs
Protein
Fat
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
Instructions
- 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.