Ricotta, Salmon & Zucchini Pikelets With Roasted Capsicum Salsa

makes 12 pikelets

Ingredients
1 cup white spelt flour
2 tsp BP
2 eggs
1/2 cup milk
1/2 cup smooth ricotta, plus extra 2 tbs to serve
1 (about 160g) zucchini, finely grated, squeezed of excess moisture
90g salt-reduced smoked salmon, chopped
1/4 cup chopped fresh chives
Olive oil spray
100g marinated roasted red capsicum, drained, diced
1 tsp lemon juice

1. Sift flour & BP into a large bowl. Add eggs, milk & ricotta and whisk until smooth.
Stir in the zucchini, salmon and 2 tbs of chives. Season with pepper.

2.  Spray a large non-stick frying pan with oil. Place over medium–high heat. Add 3 x ¼-cups of mixture and spread to an even thickness. Cook for 2 minutes each side or until golden and cooked through. Transfer to a plate and keep warm. Repeat to make a total of 12 pikelets, spraying pan with a little oil before each batch.

3.  Meanwhile combine capsicum, remaining chives and lemon juice.

4.  Using a 7cm-diameter heart-shaped cutter, carefully cut a heart from each pikelet.
Serve pikelets with salsa and extra ricotta.