- About 1 cup of vegetable or fruit that is mashable (cooked peas, squash, carrots, beets, banana, etc.)
- 1 large free range egg
- 1/4 teaspoon baking soda
- 1 teaspoon apple cider vinegar or lemon juice
- ground nuts (almonds, cashews, hazelnuts, etc.), enough to make a soft dropping consistency
- pinch sea salt
Method:-
- Put the vegetable or fruit in the blender with egg, vinegar, salt, and baking soda, and whiz until smooth. If you want to add grated parmesan, pesto, etc., add it now. Add spoonfuls of ground nuts and blitz between each addition until the soft dropping consistency is reached.
- Heat a heavy frying pan (skillet) and pour in a small amount of oil. Don't have it too hot, or the sugars in the vegetables or fruit will burn before the pikelet is cooked. Drop spoonfuls into the pan, leaving room for turning. Cook for about a minute until golden brown on the bottom but not set on top. Lift one gently up with a pallet knife to see. Flip with the pallet knife - some skill is required here - and cook for a minute or so on the other side, until that is golden brown too.
- Cool on a rack, or eat them hot from the pan with creme fraiche and crunchy salad leaves or pumpkin puree, or bright green pesto!
