How’s this for a delightful springtime twist on the potato pancake — and with a heck of a lot less work, too! I served these during a homemade weekend brunch with fresh scallions and sour cream.
Leek & Sweet Pea Pancakes
3/4 Cup English peas, shelled
3 Large leeks, cleaned, white and light green parts, cut into 1″ slices
1/2 Cup Shallots, chopped finely
1/2 Cup flat-leaf parsley, chopped
3/4 Teaspoons dried coriander
1/4 Teaspoon turmeric
1 Teaspoon dried dill
1 1/4 Teaspoons coarse salt
1/2 Cups flour
2 Teaspoons baking powder
1/3 Cup milk, at room temperature
3 Tablespoons butter
5 Tablespoons olive oil
1. In a large sauté pan over medium heat, heat 3 tablespoons of olive oil. Stir in leeks, shallots and 3/4 teaspoon of salt and cook until softened, around 10 minutes, stirring occasionally.
2. Stir in peas, parsley, coriander, turmeric and dill and cook for an additional 5-8 minutes. Smash mixture with a potato masher or a woodier spoon until around 1/3 of the peas are mashed. Remove from heat and let cool for about 5 minutes.
3. Meanwhile, whisk flour, baking powder, 1/2 teaspoon salt, eggs, milk and butter in a large bowl. When batter is well mixed, slowly fold in leek-pea mixture and combine well.
4. Clean sauté pan. Heat remaining olive oil over medium. Batter will be divided into 8 parts — you should be able to fit 3-4 in pan at a time to fry. Let them fry until crispy and golden brown and flip, about 2-3 minutes on each side. Move fried cakes to a paper towel-lined plate and repeat with remaining batter.
Recipe Credit: Food52