Cheesy Vegetable Pikelets - cooking recipe

Ingredients

1 small zucchini, coarsely grated
1/2 teaspoon olive oil
1 small carrot, grated
1/2 cup fresh corn kernels or 1/2 cup frozen corn kernels
1 cup wholemeal self-rising flour
1/2 cup self-raising flour
1 1/4 cups buttermilk
1 egg, lightly beaten
1/2 cup fat-reduced grated tasty cheese
olive oil flavored cooking spray

Preparation

Using your hands, squeeze moisture from zucchini. Heat oil in a large, non-stick frying pan over medium-high heat. Add zucchini, carrot and corn. Cook, stirring, for 2 to 3 minutes or until softened. Set aside.
Sift flours into a large bowl. Add husks to bowl. Add buttermilk and egg. Whisk to combine. Add zucchini mixture and cheese. Stir to combine.
Spray pan with oil. Heat over medium heat. Using 1 heaped tablespoon per pikelet, cook 4 pikelets for 3 to 4 minutes or until bubbles appear on the surface. Turn. Cook for 2 minutes or until cooked through. Transfer to a plate. Cover to keep warm. Repeat to make 16 pikelets.