250g tub cottage cheese
1⁄2 cup shredded parmesan
3 eggs, lightly beaten
1 cup self-raising flour
1⁄2 cup milk
150g baby spinach leaves
Salt and pepper, to taste
250g punnet cherry tomatoes, halved
1 avocado, chopped
Bottled balsamic glaze, to serve
Place cottage cheese, parmesan, eggs, our and milk in a large bowl. Stir in 60g of the spinach. Season with salt and pepper. Mix well.
Heat an oiled, large, non-stick frying pan over a medium to low heat. Add 1∕3 cup mixture. Spread evenly to about 10cm in diameter. Repeat to make another three fritters.
Cook for 2 minutes. Turn over. Cook for a further 2 to 3 minutes, or until golden brown. Remove from pan. Repeat with remaining mixture to make eight fritters in total.
Combine tomatoes, avocado and remaining spinach in a medium bowl. Drizzle with glaze.
Serve fritters with salad.
This recipe originally appeared on New Idea Food