Yields8 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins
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Ham & zucchini pikelets recipe

Ingredients

 80 g honey leg ham, diced
 1 ¼ cups self-raising flour
 ½ cup grated tasty cheese
 200 ml milk
 1 egg
 1 small tomato, chopped
 1 zucchini, grated
 60 g melted butter
 Salt and pepper
 Extra butter for greasing the pan

Method

1

Sift the self-raising flour into a large bowl and add the grated cheese, toss to combine.

2

Add milk, egg, 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.

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 a frying pan over 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 preheated pan. Cook for 2 mins before carefully flipping the pikelets over and cook for a further 1 min 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 or corn relish.

Ingredients

 80 g honey leg ham, diced
 1 ¼ cups self-raising flour
 ½ cup grated tasty cheese
 200 ml milk
 1 egg
 1 small tomato, chopped
 1 zucchini, grated
 60 g melted butter
 Salt and pepper
 Extra butter for greasing the pan

Directions

1

Sift the self-raising flour into a large bowl and add the grated cheese, toss to combine.

2

Add milk, egg, 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.

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 a frying pan over 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 preheated pan. Cook for 2 mins before carefully flipping the pikelets over and cook for a further 1 min 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 or corn relish.

Ham & zucchini pikelets