Cheesy Vegetable Pikelets

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 16
• 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

Recipe

• 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. repeat to make 16 pikelets.