Name: Vegetable pikelets with cream cheese and grated salsa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: Vegetable pikelets; 2 cup self-raising flour; 2 eggs; 1 1/2 cup milk; 1 cup frozen peas, corn and carrot mix, thawed; 1/2 cup grated tasty cheese; cooking oil spray; grated salsa, to serve; 125 gram cream cheese, at room temperature; Grated salsa; 1/2 medium zucchini, coarsely grated; 1/2 small red capsicum, finely chopped; 1/2 medium carrot, coarsely grated; 1/2 cup canned corn kernels, drained; 2 tablespoon chopped flat-leaf parsley

Ingredients

Vegetable pikelets

2 cup self-raising flour

2 eggs

1 1/2 cup milk

1 cup frozen peas, corn and carrot mix, thawed

1/2 cup grated tasty cheese

cooking oil spray

grated salsa, to serve

125 gram cream cheese, at room temperature

Grated salsa

1/2 medium zucchini, coarsely grated

1/2 small red capsicum, finely chopped

1/2 medium carrot, coarsely grated

1/2 cup canned corn kernels, drained

2 tablespoon chopped flat-leaf parsley

Method

Vegetable pikelets with cream cheese

1.Sift flour into a medium bowl. Make a well at centre. Whisk eggs and milk in a medium jug. Add to flour; stir until just combined. Gently fold vegetable mix, cheese, salt and pepper into batter.

2.Lightly spray a large non-stick frying pan with oil. Heat over moderate heat. Using 1/3 cup batter for each pikelet, cook 2 at a time for 2 minutes or until golden underneath. Turn and cook 1 minute more or until golden and cooked. Transfer to a heatproof plate. Cover with foil to keep warm.

3.Make Grated Salsa as recipe directs. Spread cream cheese on pikelets and serve with salsa.

Grated salsa

4.Combine ingredients in a medium bowl.

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Ingredients

Method

Vegetable pikelets with cream cheese

Grated salsa

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