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MAKES AROUND 20

My kids seem to like pikelets what­ever colour they come in (and, in this case, de­spite the smug­gled beet­root). These ones are good for big kids, too, with feta for a creamy, salty pop. Serve with Greek yo­ghurt (with a lit­tle hot sauce stirred in for adults).

IN­GRE­DI­ENTS

2 free-range eggs, beaten

250g cooked beet­root, blitzed to a coarse tex­ture 1 cup buck­wheat flour

1 Tbsp bak­ing pow­der

120g feta

Oil, for fry­ing

Greek yo­ghurt, ex­tra vir­gin olive oil, finely chopped cu­cum­ber and chopped flat leaf pars­ley, to serve 1 Place the beaten eggs and blitzed beet­root in a bowl. Sea­son with salt and pep­per and stir to com­bine.

2 Add the flour and bak­ing pow­der and whisk to­gether, then crum­ble in the feta.

3 Heat a lit­tle oil in a non-stick fry­ing pan and fry dessert-spoon­fuls of mix­ture for

2-3 min­utes un­til they start to bub­ble. Flip over and cook for around 2 more min­utes or un­til golden. Re­move pikelets from pan and keep them warm.

4 Add more oil and re­peat un­til bat­ter is used up. Serve pikelets with Greek yo­ghurt dressed with a lit­tle olive oil and chopped cu­cum­ber and pars­ley.

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