Cottage cheese and zucchini fritters
These fritters make a delicious savoury breakfast. Serve them up on a lazy Sunday morning.
97% fat-free cottage cheese
2 medium, coarsley grated
2 individual, trimmed, finely chopped
2 medium, lightly beaten
1 tbs, sprigs, coarsley chopped
White self-raising flour
⅔ cup(s), (100g)
Sweet chilli sauce
- Place half the cheese in a bowl. Add zucchini, shallots, eggs, dill and flour. Stir until well combined. Season with salt and freshly ground black pepper.
- Heat a large non-stick frying pan over medium heat. Add ½ tsp of the oil and swirl to cover the base of the pan. Form 4 fritters with 2 1/2 tbs of mixture each. Cook over medium heat for 2 mins on each side or until golden and cooked through. Transfer fritters to a warm platter, then repeat the process with remaining mixture to form a total of 12 fritters.
- Serve the warm fritters with a dollop of extra cottage cheese on top and drizzle with sweet chilli sauce.