Avocado pikelets with Fetta salsa
Ingredients:
- 1 large avocado (320g)
- 1 1/3 cups milk
- 1 1/2 cups self-raising flour
- 1 teaspoon baking powder
- 1 tablespoon caster sugar
- 1 egg, lightly beaten
- Cooking oil spray
- Light Sour Cream and extra chopped chives, to serve
Fetta Salsa
- 200g South Cape Tasmanian Fetta
- 250g punnet cherry tomatoes, quartered
- 2 tablespoons chopped fresh chives
- 2 teaspoons lime juice
- 1 tablespoon olive oil
Method:
Remove skin and stone from avocado. Place flesh in a blender with half the milk. Blend until smooth. Add remaining milk. Blend to combine.
Sift flour, baking powder and sugar into a large bowl. Make a well in the centre. Add avocado mixture and egg. Whisk until smooth.
Heat a large, non-stick electric frying pan over a medium to high heat. Spray with cooking oil.
Spoon 1/4 cup of the batter into pan and repeat to make four pikelets. Cook for about 4 minutes, or until bubbles appear around edges. Turn over. Cook for a further 2 minutes, or until browned underneath. Remove and keep warm. Repeat to make 12 pikelets.
To make fetta salsa, combine all ingredients in a medium bowl. Toss lightly.
Serve warm pikelets topped with fetta salsa, sour light cream and chopped fresh chives.
Tip. For a delicious snack, grill both sides of sliced crusty bread and top with fetta salsa.
Serves: 4
Recipe as featured in New Idea and Thats Life! Simply Christmas Roadshow 2009.
