Pea Pancakes with Curried Onion and Fennel

Another wheat alternative to experiment with is yellow pea flour. Serve this delightful meal with a bowl of raita, which is yogurt mixed with a little bit of cucumber and minced shallots, coriander powder and raisins (optional).

1 cup (250 g) yellow pea flour
1/4 cup (100 g) stone-ground brown rice cereal or rice flour
1/2 cup (125 ml) kefir or buttermilk
1 large free-range egg
Pinch of sea salt
1/4 cup (60 ml) green onion, finely chopped
1 cup (250 ml) fennel, chopped
2 cups (500 g) onion, chopped
3 cloves of garlic, minced
1 cup (250 ml) green peas
2 Tbsp (30 ml) of curry powder
1/4 cup (60 g) butter
7 Tbsp (105 ml) extra-virgin olive oil

Combine yellow pea flour and rice cereal with kefir, egg, pinch of sea salt and green onion. Mix until the consistency is like honey, not too thick and not too thin.

Heat oil in a saut?an and pour two ounces of batter in the pan with a spoon. Cook each pancake until golden. Continue until all the batter is used. Set aside.

Saut?ennel, onion and garlic in olive oil until translucent. Add green peas, curry powder and butter. Saut?or three to four more minutes at medium heat. Serve with pea pancakes.

Source: alive #229, November 2001