Ham & zucchini pikelets
Ingredients
Method
Sift the self-raising flour into a large bowl and add the grated cheese, toss to combine.
Add milk, egg, melted butter and a pinch of salt and pepper to a large measuring jug and whisk together until combined.
Squeeze zucchini in a clean tea towel to remove excess liquid.
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.
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.
Transfer the cooked pikelets to a rack to cool. Repeat until all of the mixture has been used.
Serve with salsa or corn relish.
Ingredients
Directions
Sift the self-raising flour into a large bowl and add the grated cheese, toss to combine.
Add milk, egg, melted butter and a pinch of salt and pepper to a large measuring jug and whisk together until combined.
Squeeze zucchini in a clean tea towel to remove excess liquid.
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.
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.
Transfer the cooked pikelets to a rack to cool. Repeat until all of the mixture has been used.
Serve with salsa or corn relish.