Name: Cheesy vegetable pikelets
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 1 small zucchini, coarsely grated; 2.30 gm olive oil; 1 small carrot, grated; 125.00 ml fresh or frozen corn kernels; 150.00 gm wholemeal self-raising flour; 75.00 gm self-raising flour; 325.00 gm buttermilk; 1 egg, lightly beaten; 125.00 ml fat-reduced grated tasty cheese; olive oil cooking spray

Cheesy vegetable pikelets

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Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

Savory pikelets - ideal for snacking or on-the-go lunches!

Ingredients:

1 small zucchini, coarsely grated
2.30 gm olive oil
1 small carrot, grated
125.00 ml fresh or frozen corn kernels
150.00 gm wholemeal self-raising flour
75.00 gm self-raising flour
325.00 gm buttermilk
1 egg, lightly beaten
125.00 ml fat-reduced grated tasty cheese
olive oil cooking spray

Instructions:

Squeeze moisture from zucchini. Heat oil in a large non-stick pan on medium-high heat. Add zucchini, carrot, and corn. Stir and cook for 2-3 minutes until veggies are softened. Set aside.
In a large bowl, elegantly sift the flours. Gracefully add buttermilk and egg, whisking until perfectly combined. Gently incorporate the zucchini mixture and cheese, stirring until harmoniously mixed.
Prepare a non-stick pan with cooking spray and heat over medium heat. Pour a heaped tablespoon of batter for each pikelet, cook 4 at a time for 3 to 4 minutes until bubbles form on the surface. Flip and cook for another 2 minutes until done. Transfer to a plate, cover to keep warm, and repeat to make a total of 16 pikelets.

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