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Mini vegetable pikelets

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

  • Makes30
  • Cook time1 hour 20 minutes
  • Prep time20 minutes
Mini vegetable pikelets


  • 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)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.

  2. 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.

  3. 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

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