Corn + sweet potato pikelets
Although these pikelets feel like a breakfast treat, they also count towards one of your child’s daily serve of vegetables. On weekends, I sometimes like to serve mine with smoked salmon.
1 medium (400 g) sweet potato (kumara), peeled and chopped
2 cobs corn (see tip)
½ cup (75g) self-raising flour
Olive oil or virgin coconut oil, for cooking
Sour cream, to serve
Chives, finely snipped, to serve
- Makes 16-18
Steam the sweet potato and corn until tender. Using a sharp knife, remove the kernels from the corn. Set aside to cool.
Place the steamed sweet potato and half of the corn kernels into a food processor or Thermomix. Blend until the mixture is smooth and the corn is coarsely chopped. Add the eggs and flour and mix until combined.
Heat a little oil in a large frying pan over low-medium heat. Spoon mixture into the pan. Cook pancakes for about 3 minutes on both sides or until golden brown and cooked through.
Serve topped with a dollop of sour cream, chives and sprinkled with remaining corn kernels.
Tip: if you would prefer not to use the extra corn on top, just use one cob of corn and place all of the kernels into the pikelet mixture.