Best 3 Cheese And Corn Savoury Pikelets Gluten Free Recipes

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Calling all cheese and corn enthusiasts! Prepare to embark on a culinary journey with our delectable gluten-free cheese and corn savory pikelets. These bite-sized delights are a harmonious blend of flavors and textures, sure to tantalize your taste buds and leave you craving more. Our collection features a variety of recipes, catering to diverse dietary preferences and skill levels. Whether you're a seasoned chef or just starting your cooking adventure, we have the perfect recipe for you. From classic cheese and corn pikelets to unique variations infused with herbs, spices, and vegetables, our recipes offer something for every palate. So, gather your ingredients, preheat your pan, and get ready to create a delightful symphony of flavors with our gluten-free cheese and corn savory pikelets.

Here are our top 3 tried and tested recipes!

CHEESE AND CORN SAVOURY PIKELETS (GLUTEN-FREE)



Cheese and Corn Savoury Pikelets (Gluten-Free) image

Cut back on saturated fat you may want to replace the butter with poly- or monounsaturated margarine. These are great lunch box snacks for both kids and adults to increase your veggie intake.

Provided by kelly in TO

Categories     Breakfast

Time 25m

Yield 15-20 serving(s)

Number Of Ingredients 11

1 cup fine rice flour
1/2 cup soy flour
1/2 cup fine polenta
3/4 teaspoon bicarbonate of soda
1 teaspoon xanthan gum (optional)
2 eggs, lightly beaten
1 1/4 cups milk (or lactose-free milk)
1 cup grated parmesan cheese
1 cup canned corn kernel, drained
1/2 cup grated zucchini (optional) or 1/2 cup courgette (optional)
1 1/2 ounces butter, melted

Steps:

  • Sift the flours, polenta, bicarbonate of soda and xanthan gum three times into a large bowl or mix well with a whisk to make sure they are well combined.
  • Combine the egg, milk, parmesan, corn and zucchini if using) in a medium bowl. Pour into the dry ingredients and mix with a spoon until well combined.
  • Stir in the melted butter and leave to rest for 10 minutes.
  • Heat a large frying pan over low-medium heat for 2 minutes. Spray with oil then pour in 2 tablespoons of batter for each pikelet.
  • Cook for 2-3 minutes until bubbles appear. Flip over and cook a further 2 minutes.

SAVOURY PIKELETS



Savoury Pikelets image

This recipe came from a brochure about toddler nutrition from the Tasmanian health department. The brochure is given to Australian mums as their kids embark upon the "picky eater" stage. Cook time does not include chilling time (which I suspect may not be needed).

Provided by Gingernut

Categories     Lunch/Snacks

Time 20m

Yield 8 toddler sized pikelets, 4 serving(s)

Number Of Ingredients 10

2 eggs
1 (440 g) can corn (drained)
1 tablespoon cornflour
100 g drained canned tuna
1 teaspoon sugar
1 teaspoon soy sauce
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 tablespoon chopped fresh coriander
olive oil (for frying)

Steps:

  • Combine all ingredients into bowl and mix well.
  • Cover and refrigerate for 1 hour.
  • Heat a little oil in a frying pan and drop level tablespoons of pikelet mixture into pan.

Nutrition Facts : Calories 185.8, Fat 4.9, SaturatedFat 1.2, Cholesterol 103.5, Sodium 215.1, Carbohydrate 25.9, Fiber 2.9, Sugar 6.2, Protein 13.1

SAVOURY CORN PIKELETS



Savoury Corn Pikelets image

These pikelets are delicious spread with cream cheese or pate. Eat them within 24 hours as they don't stay fresh long. If you don't have skimmed milk powder then use full cream powder. If you don't have milk powder at all then use 1 1/2cups ordinary milk and omit the powder and water.

Provided by An_Net

Categories     Lunch/Snacks

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups self-raising flour
2 tablespoons nonfat dry milk powder
1 teaspoon salt
2 eggs
1 1/2 cups water
220 g creamed corn (approx 1/2 lge can)
4 chopped spring onions
1/2 teaspoon chopped garlic
2 teaspoons mustard powder

Steps:

  • Place all the ingredients in a bowl and beat well for about 3 minutes until batter is smooth.
  • Heat a non stick fry pan and cook tablespoonfuls of mixture until they are bubbly and holey on the top surface. Carefully turn the pikelets over and cook the other side. If you don't have a non-stick fry pan then use a smidge of oil in a regular pan.

Nutrition Facts : Calories 324.2, Fat 3.9, SaturatedFat 0.9, Cholesterol 106.5, Sodium 1591.3, Carbohydrate 60.3, Fiber 3, Sugar 4.5, Protein 12.3

Tips:

  • Always use fresh, high-quality ingredients for the best results.
  • Make sure your baking powder and baking soda are fresh and active.
  • Do not overmix the batter, as this will make the pikelets tough.
  • Cook the pikelets over medium heat, as this will help them to cook evenly.
  • Serve the pikelets warm, with your favorite toppings.

Conclusion:

Cheese and corn savory pikelets are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover cheese and corn. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy recipe, give these cheese and corn savory pikelets a try.

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