Sweetcorn, zucchini and tofu fritters with chive cottage cheese
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Time to make:
$4.55 per serve
(at time of publication)
Full ingredients list:
1/2 cup wholemeal self-raising flour
250g firm tofu, mashed
1 1/2 cups canned corn kernels
2 large zucchini, coarsely grated, squeezed to remove excess moisture
1/3 cup chopped fresh chives
3 teaspoons lemon zest
1 tablespoon olive oil
1 long red chilli, seeded, finely chopped
1/2 cup (115g) reduced-fat cottage cheese
100g baby rocket leaves, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Whisk eggs in a large bowl until well combined. Slowly whisk in the flour until smooth. Add mashed tofu, corn, zucchini, 2 tablespoons of the chives and 2 teaspoons of the lemon zest. Stir until well combined; season with cracked black pepper.
Step 2Heat half of the olive oil in a large non-stick frying pan over medium-high. Add 3 x 1/3-cupfuls 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 the remaining oil as necessary.
Step 3Meanwhile, combine chilli, cottage cheese, the remaining chives and zest in a bowl. Serve fritters topped with a dollop of cottage cheese and baby rocket leaves.
You can use fresh or canned corn kernels in this recipe.
Tofu fritters are suitable to freeze.
About this recipe
First published: March 2017