Snacks & Treats
High Protein Vegetable Fritters
A quick, freezer-friendly breakfast or light lunch packed with protein, fibre and flavour. Made with cottage cheese, zucchini, corn and leafy greens, these fritters are nourishing, filling, and easy to batch cook. Great hot or cold!
Basic information
Serves:
4
Difficulty:
Easy
Prep time:
15 mins
Cook time:
20 mins
Ingredients
300g tin corn kernels, drained
1 small zucchini
1½ spring onions, finely sliced
60g baby spinach, chopped
⅓ cup chopped fresh herbs (parsley or dill)
250g high protein cottage cheese
2 eggs
60g feta, crumbled
Salt and pepper
¾ cup self-raising flour
Spray olive oil
Method
01.
Prep the Veg:
Grate zucchini, sprinkle with salt, let sit for a few minutes, then squeeze out excess water.
02.
Mix the Base:
In a medium bowl, whisk together cottage cheese, eggs, feta, salt and pepper.
03.
Add the Veg:
Stir in corn, zucchini, spinach, spring onions and herbs.
04.
Make the Batter:
Add flour and mix gently until just combined.
05.
Cook the Fritters:
Heat a non-stick frypan over medium heat. Spray with olive oil. Use ¼ cup of batter per fritter, flatten gently, and cook for ~3 mins each side until golden and cooked through.
06.
Serve:
Enjoy warm with Greek yoghurt or chutney, or cool and store for later.
To Freeze
Cool completely, wrap individually, and freeze for up to 4 weeks.
Reheat in a microwave or crisp up in a pan.
Tags
Notes & Tips
Add a pinch of chilli flakes for heat.
Great in wraps or lunchboxes.
Swap feta for grated haloumi or goats cheese.
Nutritions