Cheesy Vegetable Pikelets Recipes

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CHEESY VEGETABLE PIKELETS



Cheesy Vegetable Pikelets image

looks like a great brunch recipe :) You could freeze cooked pikelets. Wrap individually in plastic wrap and place in a large freezer bag. Seal. Label, date and freeze for up to 3 months. Variation: Replace corn kernels with 1 small red capsicum, finely chopped. Add 1 tablespoon finely chopped fresh flat-leaf parsley leaves with zucchini mixture.

Provided by Sonya01

Categories     Breakfast

Time 35m

Yield 16 serving(s)

Number Of Ingredients 10

1 small zucchini, coarsely grated
1/2 teaspoon olive oil
1 small carrot, grated
1/2 cup fresh corn kernels or 1/2 cup frozen corn kernels
1 cup wholemeal self-rising 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 flavored cooking spray

Steps:

  • 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.
  • Sift flours into a large bowl. Add husks to bowl. Add buttermilk and egg. Whisk to combine. Add zucchini mixture and cheese. Stir to combine.
  • 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.

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