Butternut squash fritters
8
Points®
Total time: 50 min • Prep: 25 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Butternut Squash
800 g, prepared, cut into 1cm pieces
Wholemeal Flour
80 g
Baking powder
1 teaspoon(s), level
Vegetarian parmesan style hard cheese
20 g, grated
Thyme, Fresh
1 tablespoon(s)
Natural Cottage Cheese
250 g
Egg, whole, raw
3 medium, raw, lightly beaten
Skimmed Milk
2 tablespoon(s)
Red onion
1 small, thinly sliced
Calorie controlled cooking spray
4 spray(s)
Sugar Snap Peas
100 g, thinly sliced
Pea shoots
50 g
Half Fat Crème Frâiche
80 g
Sweet Chilli Sauce
2 tablespoon(s)
Instructions
1
Cook the butternut squash in a pan of boiling water for 12-15 minutes until tender. Drain. Set aside to cool slightly.
2
Sift the flour and baking powder into a large bowl. Stir in the grated cheese and thyme.
3
Combine the cottage cheese, eggs and milk in a large jug. Pour the mixture into the bowl with the dry ingredients and stir to combine. Stir in the onion and cooked butternut squash.
4
Mist a large nonstick frying pan with cooking spray and set over a medium heat. Make 4 fritters at a time by spooning about 60ml (4 tablespoons) of the batter into the pan for each fritter. Cook for 2-3 minutes on each side or until golden and cooked through. Repeat with remaining batter to make 8 more fritters.
5
Meanwhile, combine the peas and pea shoots in a bowl. For each serving, make a stack of 3 fritters, then top with a quarter of the pea mixture, créme fraîche and sweet chilli sauce, then serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.