Cheesy Vegetable Pikelets

These savoury pikelets are perfect for an after school snack or pack them for yourself to take with to work.

The ingredient of Cheesy Vegetable Pikelets

• 1 small zucchini coarsely grated
• 1 2 tsp olive oil
• 1 small carrot grated
• 1 2 cup fresh or frozen corn kernels
• 1 cup wholemeal self raising 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 cooking spray

The Instruction of cheesy vegetable pikelets

• 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 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

Nutritions of Cheesy Vegetable Pikelets

fatContent: 82 694 calories
saturatedFatContent: 2 1 grams fat
carbohydrateContent: 0 9 grams saturated fat
sugarContent: 10 9 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 4 1 grams protein
sodiumContent: 16 milligrams cholesterol

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