Canteen = Everyday
Pikelets with a veggie twist! Perfect for the lunchbox and super simple and cheap to make.
Serves: 6 pikelets
1 cup mashed cooked pumpkin (we roasted the pumpkin for a richer flavour but steamed is fine)
1/2 cup grated low fat cheese
1/2 tsp each cumin and paprika (though use any spice to your liking, nutmeg would work well too)
1/2 cup SR flour
oil for cooking
Cook and mash the pumpkin
Mix all ingredients together in a bowl
Heat a non stick frypan and add a small amount of oil. Drop tablespoons of mixture into the pan and cook until golden. Flip and cook on the other side until golden.
Cool on a wire rack. Eat warm with salad and a salsa or wrap and freeze ready for the lunchbox.