

Sweetcorn, courgette and tofu fritters with chive cottage cheese
Ingredients
- 4 eggs
- ½ cup wholemeal self-raising flour
- 250g firm tofu, mashed
- 1 ½ cups corn sweetcornXkernels
- 2 large courgettezucchiniXszucchini, summer squashX, coarsely grated, squeezed to remove excess moisture
- ⅓ cup chopped fresh chives
- 3 teaspoons zest of lemon
- ½ teaspoon salt
- cracked black pepper
- 1 tablespoon olive oil
- 1 long red chilli, seeded, finely chopped
- ½ cup cottage cheese
- 100g rocketarugulaX, to serve
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Instructions
1 Whisk eggs in a large bowl until well combined. Slowly whisk in flour until smooth. Add mashed tofu, corn, courgette, 2 tablespoons of the chives and 2 teaspoons of the lemon zest. Stir until well combined; season with cracked black pepper.
2 Heat half the olive oil in a large non-stick frying pan over medium-high. Add 3 x 1/3-cups of mixture to pan and cook fritters for 2-3 minutes each side, or until golden and cooked through. Repeat with remaining batter to make 12 fritters in total, adding remaining oil as necessary.
3 Meanwhile, combine chilli, cottage cheese, remaining chives and zest in a bowl. Serve fritters topped with a dollop of cottage cheese mix and rocket.
Variations
You can use fresh, frozen or canned corn kernels in this recipe.
Make it gluten free: Use gluten-free flour and check tofu is gluten free.
HFG tip
Fritters are suitable to freeze.
Nutrition Info (per serve)
-
Calories 361cal
-
Kilojoules 1511kJ
-
Protein 25g
-
Total fat 16g
-
–Saturated fat 3g
-
Carbohydrates 22g
-
–Sugars 5g
-
Dietary fibre 11g
-
Sodium 262mg
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Calcium 321mg
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Iron 5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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