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Photo of Cheese and lentil fritters by WW

Cheese and lentil fritters

6 - 10
PersonalPoints™ per serving
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.