Ingredients

  • 100 g (4 oz) plain flour
  • A pinch of salt
  • 1 egg
  • 300 ml (10 fl oz) milk
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon chopped fresh parsley
  • 8 tablespoons Braised Split Peas
  • Salt and freshly ground white pepper
  • 2 tablespoons vegetable oil

Method

Sieve the flour and salt into a bowl. Beat the egg with half the milk then fold the mixture into the flour. Gradually add more of the milk until the mixture is thick enough to coat the back of a spoon. Add the melted butter and chopped parsley.

The split peas must be cold. Slowly fold some of the batter into the peas until you have a thick pancake mix; not all the batter may be needed. Season with salt and pepper.

Heat a little oil in a 15 cm (6 in) pancake pan and pour in the batter to about 6 mm (¼ in) thick. Fry until golden brown, then turn over in the pan and fry the other side. Keep warm while you make three more fritters.

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