Veggie pikelets

These scrumptious pikelets are packed full of healthy vegetables that your kids won’t even notice. Whip them up for afternoon tea or pop into lunch boxes for a tasty and nutritious snack.

Ingredients

• 2 cups (300g) self-raising flour
• 6 eggs
• 4-5 cups of mix vegetables, finely chopped or grated
• 1/2 – 1 cup grated cheese
• drop of milk
• olive oil
• sour cream, to serve

Method

Mix flour, eggs, veggies and cheese together in a large bowl. Add seasoning, then add enough milk to the mixture until it is slightly runny.

Heat a frying pan with a small amount of olive oil and drop a tablespoon of the mixture into the pan, patting into a neat circle.

Cook on a medium heat until golden on each side.

Serve with sour cream.

Note

• These pikelets are great to make for a relaxed weekend breakfast.
• For an adult version, add one finely sliced and deseeded birdseye chili and a handful of coriander leaves to the batter mix. Top pikelets with natural yoghurt flavoured with a small amount of curry.
• Be sure to use a non-stick pan to stop things getting messy.
• All kinds of veggies will work in this recipe. Try adding finely cut or grated carrot, zucchini, capsicum or corn for a vegetable sensation!