Vegetable Pikelets

Veg Pikelets 1
Prep: 15 min
Cook: 20 min
Cost: $


  • oil spray
  • 1 onion peeled and grated
  • 1 cup white self raising flour
  • 1/2 cup wholemeal self raising flour
  • 1 pinch ground black pepper (optional)
  • 1 tablespoon parmesan cheese grated
  • 1 carrot peeled and grated
  • 1 zucchini peeled and grated
  • 1 cup capsicum peeled and grated
  • 1 egg lightly beaten
  • 1.5 cups reduced fat milk


  1. Heat a non-stick frying pan and lightly spray with oil
  2. Add the onion and cook until slightly softened. Remove from heat and set onion aside
  3. Sift flours and into a large bowl
  4. Add pepper, parmesan cheese and vegetables (including onion) and mix gently until well combined
  5. Make a well in the centre of the mixture
  6. Add beaten egg and milk – mix to a smooth batter
  7. Heat frying pan and spray with a small amount of oil
  8. Drop 2 tablespoons of mixture into pan for each pikelet
  9. Cook at a low heat until brown on both sides
  10. Can be served warm or cool

Serves in 1 portion

  • Vegetables1/3
  • Cereals1/2

What was swapped?

Full fat milk was swapped for reduced-fat milk

1/2 cup of white flour was swapped for 1/2 cup of wholemeal flour


In lunchboxes, 2 pikelets will be cheaper per kg than a muesli bar

Vegetable pikelets are a creative way to encourage your children to try vegetables!

For flavour variety, try adding some dried mixed herbs or curry powder

Other vegetables can be substituted if desired, e.g. substitute capsicum for half a cup of (defrosted) frozen peas and corn

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