Ingredients

• 1 - small zucchini, coarsely grated
• 1/2 tsp - olive oil
• 1 - small carrot, grated
• 1/2 cup - corn kernels, fresh or frozen
• 1 cup - whole meal self-rising flour
• 1/2 cup - self-rising flour
• 1.25 cups - buttermilk
• 1 - egg, lightly beaten
• 1/2 cup - cheese, grated
• To fry - olive oil
• Little - cooking spray

How to Make Cheesy Vegetable Pikelets

• Using your hands, squeeze moisture from zucchini.
• Heat oil in a large, non-stick frying pan over medium to high heat.
• Add zucchini, carrot and corn.
• Cook, stirring for 2 to 3 minutes, or until softened. Set aside.
• Sift flours into a large bowl. Add husks to bowl.
• Add buttermilk and egg. Whisk to combine.
• Add zucchini mixture and cheese. Stir to combine.
• Spray pan with oil. Heat over medium heat.
• Using 1 heaped tablespoon per pikelet, cook 4 pikelets for 3 to 4 minutes or until bubbles appear on the surface. Turn.
• Cook for 2 minutes or until cooked through.
• Transfer to a plate.
• Cover to keep warm.
• Repeat to make the others.