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Cottage cheese and walnut fritters with roasted cherry truss tomatoes

  • 0:10 Prep
  • 0:15 Cook
  • Makes 15


  • 1 x 500g ctn Low-Fat Creamed Cottage Cheese
  • 50g (1/2 cup) Quick Cooking Oats
  • 1 teaspoon dried mixed herbs
  • 30g (1/4 cup) walnut halves, coarsely chopped
  • 1 egg white
  • 70g (3/4 cup) cornflake crumbs
  • Extra virgin olive oil spray
  • 2 x 240g pkts cherry truss tomatoes


  • 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.

Source: taste.com.au


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