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PUMPKIN & CARROT PIKELETS WITH WATERCRESS SAUCE & SWEET CORN & CAPSICUM SALSA

PUMPKIN & CARROT PIKELETS WITH WATERCRESS SAUCE & SWEET CORN & CAPSICUM SALSA

PUMPKIN & CARROT PIKELETS WITH WATERCRESS SAUCE & SWEET CORN & CAPSICUM SALSA

Serves: Makes 9 to 10 pikelets

Preparation: 25 minutes

Cooking: 15-20 minutes

 

PANIKEKE PAUKENA KĀROTI (he kāroti, he wātakirihi, he kāngareka, he rapikama horopito)

 

Pikelet Ingredients

1 egg
350g pumpkin (skin removed), chopped into cubes  
100g carrot, chopped
1 teaspoon smoked paprika
½ teaspoon white pepper
½ teaspoon salt
½ cup milk
2 teaspoons baking powder
¾ cup flour
25g butter

 

Method

Place the pumpkin and carrot in a saucepan, cover with water and boil until soft.  Drain water and puree with a stick blender, allow to cool

Beat the egg and add pumpkin & carrot puree. Whisk in smoked paprika, white pepper, salt, baking powder and milk. Slowly add the flour a small amount at a time and whisk until smooth.  Lastly add melted butter.  Mix until smooth. To cook, place spoonfuls onto a hot greased pan. Flip the pikelets when they start to bubble. Cook until both sides are golden brown

 

Watercress Sauce Ingredients

90g watercress (can be substituted for cress- available from the herb section of most supermarkets)
1 spring onion, chopped
1 tablespoon lemon juice
1 tablespoon horseradish
1/2 teaspoon salt
1/4 teaspoon white pepper
250g sour cream

 

Method

Place all ingredients in a food processor or bowl with stick blender


Process/blend until all ingredients are finely chopped, then blend through the sour cream

Refrigerate

 

Sweet Corn and Capsicum Salsa Ingredients

¼ cup sweet corn (use fresh corn when in season - canned when it is not)
¼ cup red capsicum, finely diced
1 teaspoon lemon juice
Salt and pepper

 

Method

Mix together and season to taste.  Set aside until ready to serve

 

To serve, top the pikelets with salsa and drizzle with the sauce. Enjoy!