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
- Preheat oven to 180oC, line a baking tray with non-stick paper.
- Whisk eggs and milk together, pour into flour and whisk until a smooth batter.
- Add chopped coriander and corn.
- 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.
- Place cooked pikelets on lined oven tray, for 10 minutes.
- To make the dill yoghurt, add the dill, yoghurt and lemon juice together and season to taste.
- 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.