They aren’t hugely photogenic, but they were really good! This is one of those miracle dishes that seem to make a small amount of ingredients go a long way – great if you are stretching out dollars or calories, or trying to rustle up something really nice for unexpected guests. This recipe makes 15 pikelets, most of the ingredients will come out of a summer garden, and it comes together in less than 10 minutes.
Separate 2 eggs and put the yolks in the blender and the whites in a small bowl.
Cut the kernels from a cob of corn and add to the yolks, along with a tablespoon of milk, a small chili, a good tablespoon of herbs and a pinch of salt. My herbs of choice for this are thyme and tarragon, but you could take the flavour profile in another direction with chives and coriander, or parsley and lemon basil.
Blend until the corn is finely chopped but not smooth. Add a small capsicum and just hit the pulse button to chop it but not turn it into paste. Mix in a tablespoon of wholemeal SR flour.
Beat the egg whites with an egg beater till soft peaks form. (With fresh eggs this will take literally 20 seconds – I timed it!) Fold into the corn mix.
Drop tablespoons into a pan with a little olive oil, and fry just a minute or two on each side till golden.
They’re good for breakfast or in a lunchbox, and really good with salad and hot tomato and mango chutney or a tomato salsa.
Finely chop and mix together a small red onion, two or three ripe tomatoes, and a couple of tablespoons of fresh basil or coriander. Add a chili if you like your salsa spicy. Add a desertspoon of balsamic vinegar, a grating of black pepper, a teaspoon of soy sauce, a teaspoon of olive oil and a teaspoon of lime juice. Mix well and let it sit for 10 minutes or while you make the pikelets.