These make-ahead vegetable pikelets are a kid-approved lunch box filler.
- Makes30
- Cook time1 hour 20 minutes
- Prep time20 minutes
Ingredients
- 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)
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Method
Step 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.
Step 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.
Step 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.
Recipe tip
COOK. STORE. SAVE.
The creamed corn comes in a 4-pack. Use two of the remaining cans to mke mini corn fritters., which the kids can eat plain or with avocado. Get the recipe at coles.com.au/cornfritterswithsmokedsalmon.
Mini vegetable pikelets
- Makes30
- Cook time1 hour 20 minutes
- Prep time20 minutes
Ingredients
- 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)
Description
These make-ahead vegetable pikelets are a kid-approved lunch box filler.
Method
Step 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.
Step 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.
Step 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.