Savoury Oatcakes with Smashed Pea & Mint

Oats don't have to be sweet. These are little savoury oatcakes, soft on the inside and crispy on the outside, topped with smashed peas and fresh mint. They're perfect for a slow morning when you want something warm and savoury that isn't eggs.

Ingredients (Serves 1, makes 3–4 oatcakes):

• 50g rolled oats
• 1 egg
• Pinch of salt and pepper
• A little olive oil for frying
• 100g frozen peas, thawed
• A handful of fresh mint, chopped
• Squeeze of lemon juice
• A dollop of Greek yoghurt to serve

Method:

1. Blitz the oats in a food processor or blender until they form a coarse flour. (Or use oat flour.)
2. Mix the oat flour with the egg, salt, and pepper to form a thick batter.
3. Heat a small non-stick pan with a drizzle of olive oil over medium heat.
4. Spoon tablespoon-sized dollops of the batter into the pan. Flatten slightly. Cook for 2–3 minutes per side until golden.
5. Meanwhile, mash the peas roughly with a fork. Stir in the mint, lemon juice, and a pinch of salt.
6. Serve the oatcakes topped with the smashed peas and a dollop of yoghurt.

Why it's gut-friendly: Oats provide beta-glucan, a soluble fibre that supports gut health. Peas add plant protein and fibre. Mint is a digestive aid. Yoghurt provides probiotics.