Zucchini and cottage cheese fritters

Photographer: Steve Brown

Still crazy for cottage cheese? These fritters are crisp on the outside, soft in the middle and packed with protein — perfect for brekkie, lunch or snack time.

Serves: 4 (makes 10, serve as a side)

Time to make: 20 mins

Ingredients

More weights & measures

200g cottage cheese
2 small zucchini/ courgettezucchiniXszucchini, summer squashX, grated
1 small green capsicum, finely chopped
½ red onion, finely chopped
1 tablespoon fresh dill, chopped, extra leaves to serve
1 teaspoon ground cumin
2 cloves garlic, crushed
1 egg, lightly beaten
½ cup spelt flour
baby spinach leaves, to serve (optional)

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Reserve 1 tablespoon cottage cheese to serve.

2 Place grated zucchini in a clean tea towel and press to remove excess juice. Transfer to a bowl. Add remaining cottage cheese, capsicum, onion, dill, cumin and garlic. Add egg and flour and mix well.

3 Spray a non-stick frying pan with olive oil and place over medium heat. Add 2 heaped tablespoons of the mixture for each fritter. Fry on each side for 4-5 minutes until golden brown and crispy.

4 Serve fritters with reserved cottage cheese, dill leaves and baby spinach, if using.

Nutrition Info (per serve)

Calories 180 cal

Kilojoules 750 kJ

Protein 12.5 g

Total fat 6 g

Saturated fat 2.3 g

Carbohydrates 14 g

Sugar 4 g

Dietary fibre 3.6 g

Sodium 167 mg

Calcium 75 mg

Iron 1.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.