Skip to content

Vegie pikelet sandwiches

0.5 serves of vegetables in each serve

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves: 12

  0.5 serves of vegetables per sandwich

Diet and Allergies:

,

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves: 12

  0.5 serves of vegetables per sandwich

Diet and Allergies:

,

Ingredients

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  

Method

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

Share recipe:

You might also like:

4 pieces of chicken on a bed of rice with chopped capsicum, tomato and green beans served on a square white plate on a wooden platter with a spoon and white napkin on the right

Spanish chicken rice

10 muffins in a black muffin tin with 2 muffins removed and sitting on the right side with a white napkin top left.

Taco egg muffin cup

3 vegetable kofta with tabouleh and a quarter of lemon on a round white plate with a small bowl of yoghurt and a white napkin on the right and a silver knife and fork on the left

Vegetarian kofta