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Cottage Cheese Fritters

These rich and cheesy fritters make a great building block to a meal. Serve them alongside a side salad to turn it into a main, with poached eggs for... brunch or eat as a savoury snack. They reheat very well so can be made at the start of the week as a meal prep item. Read more These rich and cheesy fritters make a great building block to a meal. Serve them alongside a side salad to turn it into a main, with poached eggs for brunch or eat as a savoury snack. They reheat very well so can be made at the start of the week as a meal prep item.

Overview Ingredients Method
Prep time
10 minutes
Cook time
20 minutes
FREEZER FRIENDLY
Yes
SHELF LIFE
3 days (but best eaten fresh)
Helps with
👌🏼 General Wellbeing
Why is this healthy?
Plant
points
Herbs &
spices
Greens
Contains
Dairy, Eggs, Grains
Ingredients
Serves 12
Metric Imperial
parmesan cheese
finely grated
eggs
lemon
zest
salt
fine
cottage cheese
full fat tastes best
buckwheat flour
Swaps: all purpose flour (gluten-free), rice flour, white flour
baking powder
sweetcorn
peas (frozen)
defrosted
basil
Swaps: parsley
finely sliced
Share ingredients
Why is this healthy?
Plant
points
Herbs &
spices
Greens

NUTRITION PER SERVING (Read more)

104kcal
Calories
5g
Protein
7g
Total Fat
6g
Carbs
1g
Fibre
2g
Sugars
83mg
Calcium
6%
 
1mg
Iron
4%
 
26mg
Magnesium
6%
 
137mg
Phosporus
11%
 
101mg
Potassium
2%
 
141mg
Sodium
6%
 
1mg
Zinc
6%
 
0mg
Copper
7%
 
0mg
Vitamin B1
9%
 
0mg
Vitamin B2
10%
 
1mg
Vitamin B3
5%
 
0mg
Vitamin B6
4%
 
26mcg
Vitamin B9
6%
 
48mcg
Vitamin A
5%
 
0mcg
Vitamin B12
12%
 
4mg
Vitamin C
5%
 
0mcg
Vitamin D
1%
 
1mg
Vitamin E
5%
 
15mcg
Vitamin K
13%
 
Calories: 104kcal; Protein: 5g; Total Fat: 7g; Carbs: 6g; Fibre: 1g; Sugars: 2g; Calcium: 83mg (6%); Iron: 1mg (4%); Magnesium: 26mg (6%); Phosporus: 137mg (11%); Potassium: 101mg (2%); Sodium: 141mg (6%); Zinc: 1mg (6%); Copper: 0mg (7%); Vitamin B1: 0mg (9%); Vitamin B2: 0mg (10%); Vitamin B3: 1mg (5%); Vitamin B6: 0mg (4%); Vitamin B9: 26mcg (6%); Vitamin A: 48mcg (5%); Vitamin B12: 0mcg (12%); Vitamin C: 4mg (5%); Vitamin D: 0mcg (1%); Vitamin E: 1mg (5%); Vitamin K: 15mcg (13%)
Show more

Notes

Freezing instructions: Can be frozen for up to 3 months. Freeze in a single layer on a baking tray. Once hard, transfer into a freezer bag. Allow to defrost completely overnight in the refrigerator, then reheat in an oven at 180°C/160°C fan for 6-7 minutes.
Tip: If using frozen sweetcorn or peas quickly defrost them by running under warm tap water in a sieve.

Helps with
👌🏼 General Wellbeing
Why is this healthy?
Plant
points
Herbs &
spices
Greens
Contains
Dairy, Eggs, Grains
Ingredients
Serves 12
Metric Imperial
parmesan cheese
finely grated
eggs
lemon
zest
salt
fine
cottage cheese
full fat tastes best
buckwheat flour
Swaps: all purpose flour (gluten-free), rice flour, white flour
baking powder
sweetcorn
peas (frozen)
defrosted
basil
Swaps: parsley
finely sliced
Share ingredients
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Join 1000s of others who are already learning how to achieve their health goals
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Ingredients

Serves 12
Metric Imperial
parmesan cheese
finely grated
eggs
lemon
zest
salt
fine
cottage cheese
full fat tastes best
buckwheat flour
Swaps: all purpose flour (gluten-free), rice flour, white flour
baking powder
sweetcorn
peas (frozen)
defrosted
basil
Swaps: parsley
finely sliced
Share ingredients

Method

Your notes

1

Gather and prepare your ingredients.

2

Place the eggs, parmesan, lemon zest, salt and a generous crack of black pepper into a bowl. Whisk to combine.

3

Add the cottage cheese and stir to combine.

4

Add the buckwheat flour and baking powder and stir to combine.

5

Fold in the sweetcorn, peas and basil. Reserve some basil for garnish, if desired.

6

Heat a small amount of oil in a frying pan over medium heat. Add heaped spoonfuls of batter and cook for 2-3 minutes. When you see bubbles in the centre they are ready to flip. Cook for about 2 minutes on the other side.  The batter will gently expand as they fry, so don’t crowd the pan. Serve sprinkled with basil, if desired.

Notes

Freezing instructions: Can be frozen for up to 3 months. Freeze in a single layer on a baking tray. Once hard, transfer into a freezer bag. Allow to defrost completely overnight in the refrigerator, then reheat in an oven at 180°C/160°C fan for 6-7 minutes.
Tip: If using frozen sweetcorn or peas quickly defrost them by running under warm tap water in a sieve.

Sign up today to unlock 800+ recipes like this one
Join 1000s of others who are already learning how to achieve their health goals
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Recipe categories: Batch Cook, Brunch, Fewer than 10 ingredients, Fridge Fillers, Healthy Breaktime, Quick, Sides, Snacks

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