Vegie pikelet sandwiches
1½ cups self-raising flour
1 cup wholemeal self-raising flour
2 eggs, beaten
1 1/3 cups reduced-fat milk
1 medium carrot, peeled & grated
2 handfuls baby spinach, finely chopped
1 small onion, grated
225g tin corn, drained
2 tbsp fresh dill, chopped
1 tbsp olive oil
3 tbsp reduced-fat spreadable cream cheese
Place flour into a large bowl and whisk in the eggs and milk until smooth. Add the vegetables and dill and mix to combine.
Heat the olive oil in a non-stick frypan over a medium heat. Spoon in rounded tablespoons of mixture into the pan and smooth them into round shapes. Cook until the mixture bubbles and golden on the bottom. Turn and cook other side. Repeat with the rest of the mixture and cool all of the pikelets.
Once cooled, spread half the pikelets with cream cheese and top each with another pikelet to make sandwiches.
Makes 24 pikelets