Grab those frozen peas from the back of the freezer and make these unbelievably delicious cottage cheese pancakes. We’ve topped ours off with a runny egg, Greek yoghurt, avocado and crispy chilli oil.
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Still got fresh mint left over?
There's nothing more annoying than a bunch of wilted mint in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a bunch of wilted mint in the back of the fridge. Plan your next meal and save it from the bin.
Serves
2
Fresh Mint
Fresh Parsley
Fresh Dill
Spring Onion
Cottage Cheese
Egg
Frozen Pea
Flour
Lemon
Extra Virgin Olive Oil
OPTIONAL TOPPINGS:
Eggs
Avocado
Greek Yoghurt
Crispy Chilli Oil
Still got fresh mint left over?
There's nothing more annoying than a bunch of wilted mint in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a bunch of wilted mint in the back of the fridge. Plan your next meal and save it from the bin.
Serves
2
Fresh Mint
Fresh Parsley
Fresh Dill
Spring Onion
Cottage Cheese
Egg
Frozen Pea
Flour
Lemon
Extra Virgin Olive Oil
OPTIONAL TOPPINGS:
Eggs
Avocado
Greek Yoghurt
Crispy Chilli Oil
Unlock Mob Premium
Still got fresh mint left over?
There's nothing more annoying than a bunch of wilted mint in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a bunch of wilted mint in the back of the fridge. Plan your next meal and save it from the bin.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely chop the herbs and spring onions and set aside.
Step 2.
Add the cottage cheese and egg to a blender and blitz until smooth. Add in most of the frozen peas and blitz again quickly, avoiding the mixture becoming totally smooth.
Step 3.
Pour the mixture into a bowl and stir through the flour, zest of the lemon and a pinch of salt. Once combined, fold through the herbs, spring onions and the remaining frozen peas. If the batter seems too thick, add water until you have a spoonable consistency.
Step 4.
Add a splash of olive oil to a hot frying pan and add spoonfuls of the batter to form pancakes. Cook for a few minutes on each side until golden.
Step 5.
Plate with the toppings of your choice: we love topping the pancakes with sliced avocado, soft-boiled eggs, a dollop of Greek yoghurt and a drizzle of crispy chilli oil.
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