These make-ahead vegetable pikelets are a kid-approved lunch box filler.
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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.
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.
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.
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.