Method

• 1.
  In a food processor lightly pulse well drained peas, corn flour, egg, red onion and salt and pepper. (Keep in mind to only blend the mixture half way as we still want the texture and visual of whole peas in the mix).
• 2.
  In a non stick pan and add coconut oil and bring to frying temperature (180-190 degrees).
• 3.
  With a large spoon add the pea mixture constantly bringing in the sides to form an 8cm wide pancake about 2cm high. Fry for about 2 - 3 minutes or until it is solid enough to flip.
• 4.
  With a wide spatula gently flip the pancake to cook the other side for a further 3 or so minutes.
• 5.
  On a plate spoon a dollop of good quality tomato relish (optional) and place pancake on top, garnish with a poached egg and avocado.

• 6.
  In a small bowl place zucchini ribbons, snow pea tendrils, mint leaves and dress with lemon and olive oil. Bunch up the salad and place as a garnish on top of pancake, ensuring to expose the egg and avocado.