Cottage cheese and walnut fritters with roasted cherry truss tomatoes

Method

• 1
  Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
• 2
  Combine the cottage cheese, oats, herbs, walnut, egg white and 25g (1/4 cup) of the cornflake crumbs in a large bowl. Season with pepper.
• 3
  Place the remaining cornflake crumbs on a large plate. Roll 1 heaped tablespoonful of the cottage cheese mixture into a ball. Flatten slightly to form a patty. Gently press in the cornflake crumbs to evenly coat. Place on 1 lined tray. Repeat with the remaining cottage cheese mixture and cornflake crumbs.
• 4
  Spray the patties with olive oil spray. Bake in oven for 15 minutes or until golden. Set aside to cool slightly.
• 5
  Use scissors to divide the tomatoes into 6 portions, leaving the stems intact. Place on the remaining lined tray. Bake in oven for 15 minutes or until the tomatoes soften slightly. Serve with the fritters.