HAM, CHEESE AND ZUCCHINI PIKELETS #lunch #freezerfriendly

These Ham, Cheese and Zucchini Pikelets are an extraordinary exquisite nibble for the entire family, they are cooler amicable AND they can likewise be made utilizing a Thermomix! 

This formula came about when the young men and I set out to make some exquisite biscuits for an evening nibble, however when they began griping that the biscuits would take 'hours' to make (that's right, genuinely!) I chose to add our fixings to my pikelet formula. This was sufficient to pacify them and they likewise were eager to be engaged with gathering up the pikelet blend and placing it into the skillet – with assistance and a great deal of oversight obviously. 

We initially made these utilizing only a bowl and spoon, anyway as each of the three of the young men appreciated them (our group endured just a day!) we've since made them a couple of more occasions and have additionally changed over the formula to make in our Thermomix too. I've additionally made these pikelets short the ham for a vegan rendition and I sincerely don't think the young men (or my better half!) even took note. Despite how you make these exquisite pikelets, they truly don't take excessively long at all to make, which is overly significant if your children have no tolerance like mine!


HAM, CHEESE AND ZUCCHINI PIKELETS #lunch #freezerfriendly  #meals #comfortfood #easyrecipe


  • 1 1/4 cup 185g self raising flour
  • 1/2 cup 75g grated tasty cheese
  • 200 ml milk
  • 1 egg
  • 60 g melted butter
  • salt and pepper
  • 1 small tomato - chopped into small pieces.
  • 1 zucchini - grated
  • 80 g shaved ham
  • extra butter for greasing the pan.


  1. Sift the self raising flour into a large bowl and add the grated cheese before stirring to combine.
  2. Add the milk, egg, cooled melted butter and a pinch of salt and pepper to a large measuring jug and whisk together until combined.
  3. Add the grated zucchini, sliced ham, chopped tomato and the liquid ingredients to the bowl with the flour and grated cheese and gently stir until just combined.
  4. Heat your frying pan over a medium heat and add a little butter. Use a tablespoon to scoop up the pikelet mixture and place six of them (or however many will fit into your frying pan)into your pre-heated frying pan. Cook the pikelets for 2 minutes before carefully flipping them over and cook for a further one minute on the other side.
  5. Transfer the cooked pikelets to a plate and cover with foil to keep warm. Repeat until you have used all of the mixture.

For More Details : bit.ly/3izMxw7

Read More Our Recipe : Pumpkin Cinnamon Sugar Donuts (Includes vegan version)

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