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Photo of Thyme, pumpkin and cottage cheese fritters by WW

Thyme, pumpkin and cottage cheese fritters

7 - 9
PersonalPoints™ per serving
Total Time
50 min
25 min
25 min
Flavoursome little pumpkin and cottage cheese fritters really pack a punch with the addition of fresh thyme and a drizzle of sweet chilli sauce.



800 g, cut into 1cm pieces

Plain wholemeal flour

½ cup(s), (75g)

Baking powder

1 tsp

Grated parmesan cheese

¼ cup(s), (20g)

Fresh thyme

1 tbs, chopped

97% fat-free cottage cheese

1 cup(s), (250g)


3 medium, lightly beaten

Skim milk

2 tbs

Red onion

1 small, thinly sliced

Snow peas

100 g, thinly sliced

Snowpea sprouts

50 g

Light sour cream

cup(s), (80g)

Sweet chilli sauce

2 tbs

Oil spray

3 x 3 second spray(s)


  1. Boil, steam or microwave pumpkin until just tender. Drain. Set aside to cool slightly.
  2. Sift flour and baking powder into a large bowl. Return any husks to bowl. Stir in parmesan and thyme. Combine cottage cheese, egg and milk in a large jug. Pour egg mixture into flour mixture. Stir to combine. Stir in onion and pumpkin.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Spoon four ¼-cup amounts of pumpkin mixture into pan. Cook fritters for 2–3 minutes each side or until golden and cooked through. Repeat with remaining batter to make 8 more fritters.
  4. Meanwhile, combine snow peas and sprouts in a bowl. Top stacked fritters with snow pea mixture, sour cream and sweet chilli sauce to serve.


SERVING SUGGESTION: Cucumber ribbons, plus crusty wholegrain bread. TIP: You can use carrot instead of pumpkin.