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Salmon & polenta pikelets
- 1/4 cup polenta
- 1/2 cup boiling water
- 1 egg, lightly beaten
- 2 tablespoons reduced fat milk
- 1/4 cup wholemeal self-raising flour
- 2 tablespoons reduced fat cottage cheese
- 1 teaspoon lemon juice
- 2 tablespoons chives, finely chopped
- 2 x 95g can salmon in springwater, drained
- Spray olive oil
- Combine polenta and water in a medium-size bowl. Allow to sit for 5 minutes. Stir through egg and milk. Then fold in flour and mix until mixture is smooth.
- Heat a non-stick frying pan over medium-low heat. Spray with olive oil. Pout 2-teaspoon portions of mixture around the pan, allowing room for spreading. Cook for 1 minute or until bubbles appear. Turn and cook for a further 30 seconds or until golden brown. Repeat with remaining mixture.
- Combine cottage cheese, lemon juice and 1 tablespoon chives. Spread pikelets with cottage cheese mix and top with salmon and chives.
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