Skip to content

Pumpkin and cheese pikelets

0.5 serves of vegetables in each serve

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 9

0.5 serves of vegetables per 2 pikelets

Diet and Allergies:

,

Ingredients

350g pumpkin, peeled, seeded & roughly chopped
1 cup wholemeal plain flour
1 cup plain flour
1 ½ tsp baking powder
1 ½ tsp baking soda
Pinch of salt
½ cup reduced-fat milk
2 large eggs, lightly beaten
3 tbsp margarine, melted & cooled
1 cup grated, reduced-fat tasty cheese
1 spring onion, thinly sliced
Olive oil spray

Method

Fill a saucepan with water and bring to the boil. Add the pumpkin, cover, reduce heat and simmer for 15 minutes until pumpkin is tender. Drain well and mash. Cool.

Sift the flours, baking powder, baking soda and salt into a bowl. Add milk, pumpkin, eggs and margarine and lightly mix with a fork. Gently fold in the cheese and spring onions.

Lightly spray a fry pan with olive oil and place over medium heat. Pour spoonfuls of the mix into the pan and cook for 2-3 minutes or until bubbles form on the top. Flip the pikelets and cook on the other side for another 1-2 minutes.

Transfer cooked pikelets to a plate and repeat with the remaining mixture. Makes 18 pikelets.

Variation

Try swapping the pumpkin for sweet potato.

Share recipe:

You might also like:

Eight baked tomato and cheese damper on baking paper in a metal baking dish.

Tomato and cheese damper

Custard pudding served in a glass jar with the lid open sitting on a rustic cloth napkin.

Custard pudding

Mushroom risotto bake in a large round oven proof dish with blue handles shot from above and a chunk of parmesan cheese and white cloth napkin on the side.

Mushroom risotto bake