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How to make Cheesy vegetable pikelets

Yield = 16
Prep time: 0:10
Cook time: 0:30
Total time: 0:40

Ingredients

  • 1 small zucchini, coarsely grated
  • 1/2 teaspoon olive oil
  • 1 small carrot, grated
  • 1/2 cup fresh or frozen corn kernels
  • 1 cup wholemeal self-raising flour
  • 1/2 cup self-raising flour
  • 1 1/4 cups buttermilk
  • 1 egg, lightly beaten
  • 1/2 cup fat-reduced grated tasty cheese
  • olive oil cooking spray

Method

  • Step 1 Using your hands, squeeze moisture from zucchini. Heat oil in a large, non-stick frying pan over medium-high heat. Add zucchini, carrot and corn. Cook, stirring, for 2 to 3 minutes or until softened. Set aside.
  • Step 2 Sift flours into a large bowl. Add buttermilk and egg. Whisk to combine. Add zucchini mixture and cheese. Stir to combine.
  • Step 3 Spray pan with oil. Heat over medium heat. Using 1 heaped tablespoon per pikelet, cook 4 pikelets for 3 to 4 minutes or until bubbles appear on the surface. Turn. Cook for 2 minutes or until cooked through. Transfer to a plate. Cover to keep warm. Repeat to make 16 pikelets.