Cottage cheese fritters

• low-fat cottage cheese↗300g g
• cherry tomatoes↗100g g

  chopped

• lemon↗½

  zest

• parmesan↗50g g

  (or vegetarian alternative), grated, plus extra for serving

• fresh mixed herbs↗25g g

  (basil, parsley and thyme work best), chopped, plus extra for serving

• spinach↗50g g

  finely chopped

• plain flour↗75g g
• olive oil↗1 tbsp tbsp

Step-by-step instructions

1. 1

   In a bowl, combine all ingredients except flour and oil. Mix well, then add the flour.

2. 2

   Heat the oil in a large skillet over medium heat. Working in batches of two‑three (the mixture yields six fritters), drop large spoonfuls onto the pan and flatten with the back of a spoon into thick discs. Flip when the bottom is crisp and golden. Once both sides are browned, remove from the pan and keep warm in a low‑temperature oven while you fry the next batch.

3. 3

   Serve hot, sprinkled with parmesan and herbs.