Mini Beetroot Pikelets with Smashed Peas

Ingredients

Beetroot pikelet:

½ cup self-raising flour

½ tsp caster sugar

4 tsp beetroot powder

Salt and pepper

4 Tbsp milk

1 egg, separated

1 tsp each chives & thyme, chopped

4 Tbsp Westgold Salted Butter, melted

7.93oz tin beetroot, strained

2 Tbsp Westgold Salted Butter for cooking

Smashed peas:

1 cup baby peas, defrosted

2 Tbsp mayonnaise

Salt and pepper

Toppings:

1.76oz fried prosciutto

0.3oz cooked scallops

50g smoked salmon

Fresh herbs & lemon zest

Black sesame seeds to sprinkle

Method 

To make the pikelets:

Place the flour, sugar, beetroot powder, salt & pepper in a bowl and stir to combine.

Separate the egg into 2 bowls.

Add the milk and herbs to the egg yolk. 

Strain the beetroot and puree using a stick blender, and measure out 1/2 cup of puree.

Pour the egg yolk mixture into the flour with the beetroot puree and gently stir to combine. Add the melted butter and fold through to combine (it will be quite a thick mixture).

Beat the egg whites until stiff and gently fold through the beetroot batter.

Heat a non-stick fry pan on a low heat. 

Melt 1 Tbsp butter and drop in tablespoons of beetroot batter.

Cook pikelets on a low heat to allow time to cook through and also to keep the beetroot colour bright. Partially cover the pan with a lid to help cook the centre of the pikelet, but still allow the steam to escape.

Cook for 6-7mins and turn over using a spatula and cook for another 4-5mins.

Leave on a cake rack to cool and repeat the same process to cook the remaining pikelets.

To make the smashed peas:

Place peas in a bowl and crush using a stick blender or mortal & pestle. Add the mayonnaise & seasonings and stir until combined. Refrigerate until needed.

To finish the pikelets:

Arrange the pikelets on a serving platter.  Add a small spoon of smashed pea mixture on top. Add your chosen topping and garnish with fresh herbs and lemon zest. Serve.

Note: Beetroot powder is found in the health food section of the supermarket.  The pikelets are best eaten soon after cooking and shouldn’t be refrigerated.