Loaded with veg, these mini savoury pikelets are the perfect way to sneak in some extra vegetables.
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Mini vegetable pikelets
Makes 30 Prep 20 mins Cooking 1 hr 20 mins
1 zucchini, coarsely grated
1 carrot, peeled, coarsely grated
125g can creamed corn
100g broccoli, very finely chopped
1 tbs chopped chives
1 cup (150g) plain flour
1/4 tsp bicarbonate of soda
3/4 cup (90g) shredded tasty cheddar
3/4 cup (185ml) milk
1 Coles Australian Free Range Egg, lightly whisked
1/4 cup (60ml) vegetable oil
Mild tomato salsa, to serve (optional)
1. Combine the zucchini, carrot, corn, broccoli and chives in a bowl. Add the flour, bicarbonate of soda and cheddar and stir to combine. Add the milk and egg and stir to combine.
2. Heat 1 tbs oil in a large frying pan. Spoon three 1-tbs portions of the corn mixture into the pan, allowing room for spreading. Cook for 3-4 mins each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with remaining oil and remaining corn mixture.
3. Serve warm or at room temperature with tomato salsa, if using. Store in an airtight container in the fridge for up to 3 days. Or, wrap individually and freeze for up to 3 months.
Want more easy recipes? Check out our ‘Vegetarian recipes’ playlist https://www.youtube.com/playlist?list=PL8rYS6B-sVuIsKBadO5-BXGoiv2w72bNV, which includes:
How to make easy zucchini fritters: https://www.youtube.com/watch?v=hcCv1kCocz4&list=PL8rYS6B-sVuIsKBadO5-BXGoiv2w72bNV&index=2&t=1s
Curtis Stone’s Tomato Soup with Pesto Cream and Cheese Soldiers:
Courntey Roulston’s Crushed Pea Colcannon: https://www.youtube.com/watch?v=dB_4RcHXh-4&list=PL8rYS6B-sVuIsKBadO5-BXGoiv2w72bNV&index=41
Brent’s Ricotta and Mushroom Pizza: https://www.youtube.com/watch?v=eiuZUQ0Mfa0&list=PL8rYS6B-sVuIsKBadO5-BXGoiv2w72bNV&index=38
Kids love pikelets, so we packed this version full of veggies ready for lunch boxes and snack time. The grown-ups will love them, too. To get started, combine the grated zucchini and carrot in a bowl with a small can of creamed corn, finely chopped broccoli and chopped chives. Add the flour,
Bicarbonate of soda and grated cheese, and stir to combine. Stir in the milk and the egg. Time to get cooking. Heat the oil in a large frying pan over medium heat. Place three 1 tbs portions of the
Mixture in the pan. Space them out to allow room for spreading. Cook on both sides until golden and cooked through. Transfer to a plate lined with paper towel, and repeat with the remaining oil and corn mixture. Serve these delicious pikelets, warm or at room temperature, with tomato salsa,
Or store away in the fridge or freezer as a handy standby that ticks all the boxes.