Pea pancakes with saffron egg

Serve these pea pancakes with a saffron poached egg and balsamic syrup. It's the perfect starter or a light lunch or supper. Serves 2.



INGREDIENTS

350g small frozen peas
1 tbsp cornflour
½  egg
Salt, pepper and a small handful of mint
Butter and olive oil
For the poached eggs:
2 eggs and a pinch of strand saffron
Splash of white wine vinegar
Balsamic vinegar syrup
Chopped chives

METHOD

1. Boil the peas for a couple of minutes in salted water until cooked.

2. Drain them and then put in a food processor with the mint, flour, egg and seasoning.

3. Blitz to make a stiff puree.  Make into 2 patties and set aside.

4. Melt butter in a pan with the oil and fry the pea pancakes until they start to colour nicely. Place pancakes in a low oven to keep warm.

5. Bring a pan of water to a simmer, add the saffron and simmer for 60 seconds. Add a splash of the vinegar to the water.

6. Crack egg gently into the water and gently cook for 2 minutes. Remove with slotted spoon and trim any excess egg white.

7. Place pancake on a plate with egg on top. Drizzle with balsamic syrup and garnish with chives.