It's that season again when zucchinis and carrots are ready to harvest in the garden. Here's a new recipe I've found as I was considering what to serve as something healthy for a visitor for morning tea.
Carrot and zucchini pikelets
Ingredients
1 small zucchini, grated
1 carrot, grated
1 tablespoon orange juice
1 cup S.R. Flour (can use gluten free or wholemeal SR flour if you prefer)
1 egg
1 teaspoon brown sugar
3/4 cup low-fat milk
parsley, finely chopped
(no need for seasoning but you can add if you prefer)
Method:
1. Cook zucchini and carrot with the orange juice until tender for 1-2 minutes in the microwave .
2. Add flour into a bowl and stir in sugar, egg and milk. Mix in cooked vegetables and parsley.
3. Drop tablespoons of mixture into a hot frypan and cook until bubbles appear. Turn over and cook until brown.
Serve immediately
Carrot and zucchini pikelets
Ingredients
1 small zucchini, grated
1 carrot, grated
1 tablespoon orange juice
1 cup S.R. Flour (can use gluten free or wholemeal SR flour if you prefer)
1 egg
1 teaspoon brown sugar
3/4 cup low-fat milk
parsley, finely chopped
(no need for seasoning but you can add if you prefer)
Method:
1. Cook zucchini and carrot with the orange juice until tender for 1-2 minutes in the microwave .
2. Add flour into a bowl and stir in sugar, egg and milk. Mix in cooked vegetables and parsley.
3. Drop tablespoons of mixture into a hot frypan and cook until bubbles appear. Turn over and cook until brown.
Serve immediately
