250g frozen peas
2 spring onions, chopped
1 tsp chilli flakes
2 garlic cloves
70g rice flour (or corn flour)
1 tbsp olive oil
1 large avocado, skin removed
1 lime, juice
1 tsp apple cider vinegar
1 pinch salt
1 pinch black pepper
Blanch the peas in boiling water for a few seconds, then drain.
Whizz the peas, spring onions, ¼ teaspoon of chilli flakes, garlic, flour, one egg, salt and pepper together in a food processor or blender until it forms a chunky consistency.
Heat an oiled, medium sized non-stick frying pan over medium heat. Grab a palm-sized ball of the pea mix and fry the patty for 3-5 minutes on each side or until golden. Repeat to make four small pancakes.
Mash avocado in a bowl and add the remaining chilli flakes and the lime juice.
Boil water in a small saucepan with vinegar and pinch of salt. On a high simmer, crack the remaining eggs individually into small ramekins, then drop each egg into the pan and poach for 2–3 minutes – remove with a slotted spoon.
Stack pancake, avocado, top with a poached egg and season with salt and pepper.