Sweet corn, courgette and tofu fritters with chive cottage cheese
1/2 cup wholemeal self-raising flour
250g firm tofu, mashed
1 1/2 cups corn kernels
2 large courgettes, coarsely grated, squeezed to remove excess moisture
1/3 cup chopped fresh chives
3 teaspoons lemon zest
cracked black pepper
1 tablespoon olive oil
1 long red chilli, seeded, finely chopped
1/2 cup cottage cheese
100g rocket, to serve
Total fat 15g
Saturated fat 3g
Dietary fibre 7g
1 Whisk eggs in a large bowl until well combined. Slowly whisk in flour until smooth. Add mashed tofu, corn, courgette, 2 tablespoons of the chives and 2 teaspoons of the lemon zest. Stir until well combined; season with cracked black pepper.
2 Heat half the olive oil in a large non-stick frying pan over medium-high. Add 3 x 1/3-cups of mixture to pan and cook fritters for 2-3 minutes each side, or until golden and cooked through. Repeat with remaining batter to make 12 fritters in total, adding remaining oil as necessary.
3 Meanwhile, combine chilli, cottage cheese, remaining chives and zest in a bowl. Serve fritters topped with a dollop of cottage cheese mix and rocket.
You can use fresh or canned corn kernels in this recipe.
Make it gluten free: Use gluten-free flour and check tofu is gluten free.
Fritters are suitable to freeze.
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