Place the frozen peas in a cup and cover with water so they begin to defrost

Meanwhile, in a blender, blitz the egg whites until fluffy, then add the oats and the spinach and blitz again.

Drain the peas and add them along with the olive oil to the mix – give it all a good stir.

Heat a non-stick frying pan on a medium heat and pour small pancake-sized amounts of the mixture into the centre of the pan.This mix is very easy to shape using the back of a spoon as it is nice and thick.

Dry-fry the pancakes until you run out of mixture (should make approx 3-4).

Serve on a plate and pour over the mint sauce.