D'Orsogna Premium Australian Ham Off The Bone & Zucchini Pikelets
Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1 1/4 cup self-raising flour
- 60grams butter, melted (plus extra butter for greasing the pan)
- 200milliliter milk
- carrots (to serve)
- 1 small tomato, chopped into small pieces
- 1 zucchini, grated
- corn relish (to serve)
- 1 pinch freshly ground black pepper
- 80grams ham off the bone, diced
- 1 egg
- 1 pinch sea salt
- 1/2 cup tasty cheese, grated
Method
Step 1 of 7
Sift the self-raising flour into a large bowl and add the grated cheese, toss to combine.
Step 2 of 7
Add the milk, egg, cooled melted butter and a pinch of salt and pepper and whisk until mixture is combined.
Step 3 of 7
Squeeze zucchini in a clean tea towel to remove excess liquid.
Step 4 of 7
Add the grated zucchini, diced ham, chopped tomato and the liquid ingredients to the bowl with the flour and grated cheese and gently stir until just combined.
Step 5 of 7
Heat frying pan over a medium heat and add a little butter. Use a tablespoon to scoop up the pikelet mixture and place six of them (or however many will fit into your frying pan) into your pre-heated pan. Cook for 2 minutes before carefully flipping the pikelets over and cook for a further one minute on the other side.
Step 6 of 7
Transfer the cooked pikelets to a rack to cool. Repeat until all of the mixture has been used.
Step 7 of 7
Serve with salsa/corn and other lunch box vegetables
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