Instructions

1. Put the peas in hot water, then drain.
2. Remove the veins and seeds of the chilli, then finely chop the flesh.
3. Cut the cheese into small, half cm cubes.
4. Using a hand-held blender, whiz the flour, eggs, baking powder and milk until you get a smooth, thick batter.
5. Stir in the peas, cheese, chilli and parsley.
6. Oil a heavy-based frying pan, then set the cooker to medium heat. Drop 2-3 dollops of batter into the pan and spread them out slightly with the bottom of the spoon, making sure they don't touch. When the surface of the puffs are solid, flip them over and fry them on other side for about a minute.
7. Transfer them to a plate.
8. Continue to make pancakes in batches until you finish the batter.
9. Serve at room temperature.