Luncbox Idea - Zucchini Pikelets

Ingredients

1 1/4 cup self-raising flour
1/2 cup grated tasty cheese
200 ml milk
1 egg
60g melted butter
salt and pepper
1 small tomato - chopped into small pieces
1 zucchini - grated
80g D’Orsogna Delifresh Honey Leg Ham, diced
extra butter for greasing the pan. 
Corn Relish
Assorted lunchbox items, carrot sticks, sultanas etc.

NEED A LUNCHBOX + COOLING RACK

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Lunch

Cooking Instructions

Recently the artisans at D’Orsogna put their heads together to create a series of 12 scrumptious recipes for you and your family! 
Enjoy THE THIRD RECIPE and discover how to make A TASTY LUNCHBOX 

 

  1. Sift the self-raising flour into a large bowl and add the grated cheese, toss to combine.
  2. Add the milk, egg, cooled melted butter and a pinch of salt and pepper to a large measuring jug and whisk together until combined.
  3. Squeeze Zucchini in a clean tea towel to remove excess liquid (not sure we need to do this but will test)
  4. Add the grated zucchini, sliced ham, chopped tomato and the liquid ingredients to the bowl with the flour and grated cheese and gently stir until just combined.
  5. Heat your frying pan over a medium heat and add a little butter. Use a tablespoon to scoop up the pikelet mixture and place six of them (or however many will fit into your frying pan) into your pre-heated pan. Cook for 2 minutes before carefully flipping the pikelets over and cook for a further one minute on the other side.
  6. Transfer the cooked pikelets to a rack to cool. Repeat until all of the mixture has been used.
  7. Serve with salsa / corn and other lunch box vegetables

SEE THE VIDEO FOR THE FULL RECIPE: 

Lunch