CHEESY VEGETABLE PIKELETS
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
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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