A friend of George’s designed this recipe for the AIS cookbook that was published a few years ago. This is a great healthy meal, but has lots and lots of flavour. I have made mini versions of this for finger food and many parties, and they always work well.


  • 1 cup of SR flour
  • 2 eggs
  • ½ cup skim milk
  • ½ cup fresh coriander, chopped
  • 400g can of corn, drained
  • Olive oil spray
  • 150g baby spinach
  • 1 avocado, sliced
  • 200g smoked salmon
  • 1 red onion, sliced very thinly
  • 1 tub of low fat natural yoghurt
  • ½ cup dill, chopped finely
  • ½ tsp lemon juice
  • Salt and Pepper


  1. Preheat oven to 180oC, line a baking tray with non-stick paper.
  2. Whisk eggs and milk together, pour into flour and whisk until a smooth batter.
  3. Add chopped coriander and corn.
  4. Light spray/drizzle a non-stick frypan with olive oil, place 1 tablespoon of mixture into frypan over medium heat. Cook until bubbles appear through mixture, turn and repeat.
  5. Place cooked pikelets on lined oven tray, for 10 minutes.
  6. To make the dill yoghurt, add the dill, yoghurt and lemon juice together and season to taste.
  7. Serve pikelets topped with spinach leaves, then smoked salmon, avocado, dill yoghurt and red onion.

For little ones: You can omit the coriander, smoked salmon and dill yoghurt. So that it simply becomes corn pikelets with avocado, and I usually serve up some other steamed vegies as well.

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