Vegetable pikeletsReviewed by our expert panel
(at time of publication)
- 1 cup wholemeal flour
- 1 teaspoon baking powder
- 1 teaspoon paprika
- 2 eggs
- 1 cup skim milk
- ½ cup grated reduced-fat cheddar cheese
- 1 cup grated carrot
- 1 cup grated courgette
- spray oil, to grease
- 4 cups lettuce
- 250g cherry tomatoes
1 In a large bowl, sift together flour, baking powder and paprika. In a separate bowl beat eggs with milk then pour into the flour mixture. Stir until smooth.
2 Add cheese, carrots and courgettes. Stir thoroughly.
3 Heat a large non-stick frying pan with oil spray. Fry tablespoons of batter in batches for about 2 minutes or until bubbles appear on top. Turn pikelets over to brown the other side (about 30 seconds) then transfer to a paper towel.
4 Serve pikelets warm with some crispy lettuce and cherry tomatoes.
- Instead of courgettes, try chopped mushrooms or shredded cabbage.
- Make it dairy free: Leave out the cheese, add an extra egg, and replace milk with soy milk.
- This recipe works well if you have some stale bread or crusts to use up: simply replace the flour and baking powder with bread (wholemeal or seeded bread is the healthiest) and soak it in the milk until it’s so soft it falls apart. You will need about 4 slices of bread for this recipe.
For dinner, serve pikelets with lettuce and meat (fish, chicken, meatballs, roast). They are fantastic with stew and goulash as the starchy part of the meal.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 3g
Dietary fibre 5g
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