Zucchini, Carrot and Cottage Cheese Fritters

Ingredients

2 cups grated Zucchini, liquids squeezed out

2 cups grated Carrot, liquids squeezed out

2 cups Cottage Cheese, drained

4 Eggs

½ cup Breadcrumbs

½ cup Grated Pecorino Cheese

2 tsp Italian Herb Blend

Salt & Pepper to taste

Optional Toppings/Dip

50g plain Greek Yoghurt 

Squeeze of fresh Lemon

 

Procedure

1. In a large bowl, combine the squeezed-out zucchini shreds, carrot, drained cottage cheese, eggs, breadcrumbs, grated cheese, Italian herb blend, salt, and pepper to taste. 

2. Heat a large pan with 1 – 2 tbsp olive oil. Once hot, add a spoonful of mixture to the pan and shape into a round pattie, cook until golden brown, GENTLY flipping halfway through – about 4 minutes per side.

 

Tips

Store leftovers in the fridge 

 

Prep Time

Prep | 20 mins

Cook | 4 mins per side 

Serves | 16

Nutrition Info (Per Serve)

Energy: 439 kJ (105 cal)

Carbs: 7g | Protein: 9g | Fat: 4g | Fibre: 1g