Thyme, pumpkin and cottage cheese fritters
7
Points®
Total time: 50 min • Prep: 25 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Flavoursome little pumpkin and cottage cheese fritters really pack a punch with the addition of fresh thyme and a drizzle of sweet chilli sauce.
Ingredients
Pumpkin
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)
Egg(s)
3 medium, lightly beaten
Skim milk
2 tbs
Red onion
1 small, thinly sliced
Snow peas
100 g, thinly sliced
Snow pea sprouts
50 g
Light sour cream
⅓ cup(s), (80g)
Sweet chilli sauce
2 tbs
Oil spray
3 x 3 second spray(s)
Instructions
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.
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