Pea Pancakes With Herbed Feta Cream And Cured Ham

• 8 ounces frozen peas
• 1 egg
• 3 ounces flour
• 65 milliliters milk
• 60 milliliters cream
• 1 finely chopped banana shallot
• 1 teaspoon lemon or lime zest
• salt and pepper
• 2.5 ounces feta
• 2.5 ounces cream, creme fraiche or cream cheese
• 1 tablespoon chopped fresh herbs (e.g. mint, parsley, chives)
• Iberico ham, sliced

1. Cook the frozen peas for 1 minute or so in a pot of boiling water until soft.
2. Submerge in cold water to cool and stop cooking.
3. Meanwhile, mix the remaining ingredients together in a large bowl and whisk together to combine, seasoning well.
4. Add the cooled peas and blend with a stick blender.
5. It's ok if some of the peas aren't completely blended and have a bit of texture.
6. Heat some neutral oil over medium heat in a large frying pan.
7. Drop tablespoons of the batter into the frying pan (it doesn't spread out too much and keeps a nice shape).
8. Fry in batches.
9. Cook for 2 or so minutes on each side until they are golden brown.
10. Remove from the pan and drain on a plate lined with kitchen paper.
11. Whip the feta, cream and herbs together.
12. Serve the pancakes warm topped with the feta cream and some ham.

frozen peas, egg, flour, milk, cream, banana shallot, lemon, salt, feta, cream, fresh herbs, iberico ham

Taken from food52.com/recipes/25557-pea-pancakes-with-herbed-feta-cream-and-cured-ham (may not work)