alive logo

Pea Cakes with Poached Eggs


    Pea Cakes with Poached Eggs

    Serves 4


    Here’s an eye-candy dish that looks like it’s a lot more effort than it actually is. Just make sure you don’t overcook the pea cakes or you risk drying them out. Consider topping it all off with a few dashes of smoked paprika or hot sauce.

    1/2 cup (125 ml) dried green split peas
    1 medium-sized bintje potato (about 225 g), peeled and chopped
    2 Tbsp (40 ml) wholegrain flour of choice
    2 cups (500 ml) spinach
    2 spring onions, finely chopped
    1 garlic clove, crushed
    Juice of 1/2 lemon
    1/4 cup (60 ml) chopped fresh basil or mint
    1 tsp (5 ml) ground coriander 
    1/2 tsp (2 ml) sea salt
    4 large free-range eggs
    3 tsp (15 ml) white distilled vinegar
    1 Tbsp (20 ml) chopped chives

    Place dried split peas in bowl, cover with generous amount of water and soak for several hours or overnight.

    Steam or boil potato until very tender and let cool.

    Preheat oven to 350 F (180 C). Drain peas and place them in bowl of food processor along with cooked potato, flour, spinach, spring onions, garlic, lemon juice, basil or mint, coriander and salt. Process until mixture is a coarse purée—not perfectly smooth, but with no whole peas remaining.

    Form pea mixture into 4 patties about 1 in (2.5 cm) thick and place them on a baking paper- or silicone-lined baking tray. Bake for 15 minutes or until just barely set.

    Meanwhile, to poach eggs fill large frying pan with water and bring to a boil. Break eggs into separate teacups or small bowls. Add vinegar to boiling water. Gently tip eggs into pan and immediately turn off heat; cover pan tightly. Let sit for 4 minutes. Using slotted spoon, carefully remove poached eggs from water and set on clean tea towel to drain.

    Serve each pea cake topped with a poached egg and chopped chives.

    Each serving contains: 984 kilojoules; 15 g protein; 6 g total fat (2 g sat. fat, 0 g trans fat); 33 g total carbohydrates (4 g sugars, 8 g fibre); 381 mg sodium ‡

    source: "Little Green Giants", alive Australia #19, Autumn 2014


    Pea Cakes with Poached Eggs




    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.