Thse sound really good, and I'm sure they could be made with a variety of different vegetables - I'm thinking orange kumara and asparagus, perhaps? And some red capsicum chopped into it, too...
Ingredients:
1 small zucchini, coarsely grated
½ teaspoon olive oil
1 small carrot, grated
½ cup fresh or frozen corn kernels
1 cup wholemeal self-raising flour
½ cup self-raising flour
1¼ cups buttermilk
1 egg, lightly beaten
½ cup fat-reduced grated tasty cheese
olive oil cooking spray
Method:
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.
2. 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.
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.
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