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Photo of Cheese and lentil fritters with pear and walnut salad by WW

Cheese and lentil fritters with pear and walnut salad

Total Time
30 min
10 min
20 min
Serve this parmesan and lentil fritters with a pear, walnut and spinach salad for a fabulous Sunday lunch


Reduced-fat ricotta cheese

1 cup(s), (240g)


1 medium

Lentils, canned, rinsed, drained

1 400g can, (1 x 400g can)

White self-raising flour

cup(s), (50g)

Skim milk

¼ cup(s), (60ml)

Red onion

½ medium, half finely chopped, half thinlly sliced

Grated parmesan cheese

2 tbs

Fresh flat-leaf parsley

2 tbs, finely chopped


100 g


2 medium, unpeeled, cored, thinly sliced


2 tbs, coarsely chopped, toasted

Olive oil

1 tbs, extra virgin

Balsamic vinegar

1 tbs, white


  1. Whisk the ricotta and egg in a large bowl until smooth. Finely chop half of the onion. Combine the chopped onion, lentils, flour, milk, parmesan and parsley in a bowl. Season with salt and freshly ground black pepper.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Spoon eight 2-tablespoon quantities of lentil mixture into the pan and cook for 4 minutes each side or until golden and puffed. Transfer to a plate and repeat with the remaining batter.
  3. Meanwhile, to make the salad, finely slice the remaining onion and combine with the spinach, pear and walnut in a large bowl. Whisk together the oil and vinegar in a bowl. Drizzle over the salad. Season with salt and freshly ground black and gently toss to combine. Serve with the fritters.


Twist it: For a tasty brunch idea, try adding ¾ cup (120g) of frozen corn kernels to the batter and serve the fritters with roasted tomato halves instead of the salad.