Cabbage & blue cheese pikelets

Cabbage & blue cheese pikelets

A cross between fritters and drop scones, these pikelets are extremely good with poached eggs for a savoury brunch.

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseBrunch
  • Prepare20 mins
  • Cook45 mins
  • Total time1 hr 5 mins
  • Pluscooling


  • 6 tbsp olive oil
  • 1 echalion shallot, thinly sliced
  • ½ Savoy cabbage (about 325g), core removed, leaves shredded
  • tsp caraway seeds, toasted and roughly crushed
  • 1 tsp fine sea salt
  • 170g self-raising flour
  • 1 tsp paprika
  • 2 eggs, separated, plus 4 whole eggs (optional)
  • 150ml whole milk
  • 150g cottage cheese
  • 40g soured cream, plus extra to serve
  • 100g blue cheese, crumbled
  • ¼ x 20g pack chives, finely chopped, plus extra to serve
  • 1 lemon, quartered, to serve


  1. Preheat the oven to 200ºC, gas mark 6. Drizzle 2 tbsp oil into a large sauté pan and put on a medium-high heat. Add the shallot and cabbage; cook for 6-8 minutes, stirring from time to time, until the shallot has softened and the cabbage has wilted and is starting to take on some colour. Add the caraway seeds, ¾ tsp salt and some ground black pepper; stir for 1 minute, then tip out onto a large plate to cool.

  2. In a large bowl, sift together the flour, paprika and ¼ tsp salt. Make a well in the centre and add 1 egg yolk. Gradually pour in the milk, stirring continuously with a wooden spoon to form a thick batter. Add the cooled cabbage mixture, cottage cheese, soured cream, blue cheese, chives and the remaining egg yolk; stir to combine. In a separate, clean bowl, use an electric hand mixer to whisk the egg whites to soft peaks, then use a spatula to fold the whites into the batter. Line a baking tray with baking parchment.

  3. Return the pan to a medium heat and heat 1½ tbsp oil. Spoon in 4 circles of batter (about 8cm wide and 1.5cm thick). Fry for about 6 minutes, flipping halfway, until both sides are golden brown. Transfer to the prepared baking tray; repeat with the remaining batter, adding more oil as needed (this makes about 16). Once finished, transfer to the oven for 8-10 minutes to cook through. Meanwhile, poach the whole eggs, if using, in barely simmering water. Serve the pikelets warm with spoonfuls of soured cream, the chives and lemon wedges, plus the poached eggs, if liked.


Typical values per serving when made using specific products in recipe


2,555kJ/ 614kcals



Saturated Fat












Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating