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Salmon and polenta pikelets

Salmon and polenta pikelets


4 serves

10 m

5 m


  • ¼ cup polenta
  • ½ cup boiling water
  • 1 egg, lightly beaten
  • 2 tablespoons reduced fat milk
  • ¼ cup wholemeal self-raising flour
  • 2 tablespoons reduced fat cottage cheese
  • 1 teaspoon lemon juice
  • 2 tablespoons chives, finely chopped
  • 2 x 95 g can salmon in springwater, drained
  • Spray olive oil


Step 1

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.

Step 2

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.

Step 3

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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