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Vegetable pikelets

Name: Vegetable pikelets
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Ingredients: 1 1/2 cups (120g) grated cheddar cheese; 1/2 cup (125g) sour cream; 1/4 cup (40g) plain flour, sifted; 1 small red capsicum, seeds removed, finely diced; 2 spring onions, finely sliced; 2 eggs, separated; Melted butter, to brush; Snipped chives, to sprinkle; Light cream cheese, to serve (optional)

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30m

15m

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These vegetable pikelets are a delicious savoury snack for afternoon tea or brunch.

1 1/2 cups (120g) grated cheddar cheese
1/2 cup (125g) sour cream
1/4 cup (40g) plain flour, sifted
1 small red capsicum, seeds removed, finely diced
2 spring onions, finely sliced
2 eggs, separated
Melted butter, to brush
Snipped chives, to sprinkle
Light cream cheese, to serve (optional)

Method

1.

Place cheese, sour cream, flour, capsicum, spring onions and egg yolks in a bowl.
2.

Beat with a wooden spoon and season to taste. In a separate clean bowl, beat eggwhites with electric beaters until soft peaks form.
3.

Carefully fold into cheese mixture, keeping as much air in the eggwhites as possible.
4.

Brush a non-stick frypan with a little melted butter and heat over medium heat. Cooking in batches, add tablespoonfuls of mixture to pan and cook for 1-2 minutes or until golden.
5.

Turn and cook the other side for a further minute.
6.

Pikelets can be eaten hot, or serve them cold spread with a little light cream cheese.