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Minted pea and ham ricotta pancakes

  • Timer Prep 20 min
    Cook 100 min
  • Chart 478.0 cal/
  • Chef hat Medium


Chop the garlic cloves. Separate the eggs. Remove and retain the leaves from the fresh mint. Shell, cook and cool the peas in pods.


  1. 1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
  2. 2 Put the pork loin in a roasting tin and cook for 1 hour 20 minutes; remove from the oven and set aside.
  3. 3 To make the pancakes, put the ricotta, milk, flour, baking powder and egg yolks in a large bowl; season. Whisk with an electric beater until smooth.
  4. 4 Wash the beaters, then, in a separate bowl, whisk the egg whites until stiff.
  5. 5 Roughly chop half the mint and stir into the ricotta mixture, along with half the peas.
  6. 6 Fold in the egg whites.
  7. 7 Cook the pancakes in batches of 4. Heat a quarter of the oil in a large non-stick frying pan. Drop in 4 spoonfuls of batter and cook for 2-3 minutes each side, or until golden. Transfer the pancakes to a plate and keep warm.
  8. 8 Repeat, adding more oil to the pan when necessary, so you have 3 pancakes per person.
  9. 9 Heat the remaining oil in a small pan, add the garlic and remaining peas, and cook gently for 1 minute; set aside.
  10. 10 Put the pancakes in stacks on serving plates.
  11. 11 Slice half of the pork loin and arrange on top (store the rest in the fridge and use for sandwiches and salads).
  12. 12 Scatter over the remaining mint leaves. Serve with the pea and garlic mixture.
  • Average per serving
  • Calories 478.0kCal
  • Fat31.03g
  • Saturated9.13g
  • Salt0.47g
  • Carbohydrates21.13
  • Sugar3.75g
  • Protein28.55g
  • Fibre3.05g