Thyme, pumpkin & cottage cheese fritters

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Vegetarian

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Thyme, pumpkin & cottage cheese fritters

PREPARATION25 mins

COOK25 mins

SERVE50 mins

10 9 SmartPoints® value per serve

SERVES 2 SERVES 4 INGREDIENTS400g 800g pumpkin, cut into 1cm pieces

cup (35g) cup (75g) plain flour tsp 1 tsp baking powder

1 tbs cup (20g) grated parmesan cheese2 tsp 1 tbs chopped fresh thyme100g 200g light cottage cheese

1 3 eggs, lightly beaten1 tbs 2 tbs skim milk small 1 small red onion, thinly sliced50g 100g snow peas, thinly sliced25g 50g bean sprouts

2 tbs cup (80g) light sour cream1 tbs 2 tbs sweet chilli sauce

METHOD1. Boil, steam or microwave pumpkin until just tender. Drain. Set aside to cool

slightly.2. Sift flour and baking powder into a large bowl. Stir in parmesan and thyme.

Combine cottage cheese, egg and milk in a large jug. Pour egg mixture into flour mixture. Stir to combine. Stir in onion and pumpkin.

3. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Spoon three ¼-cup amounts of pumpkin mixture into pan. Cook fritters for 2–3 minutes each side or until golden and cooked through. Repeat with remaining batter to make 9 more fritters. Repeat with remaining batter to make 3 more fritters to serve 2.

4. Meanwhile, combine snow peas and sprouts in a bowl. Top stacked fritters with snow pea mixture, sour cream and sweet chilli sauce to serve.

Serving suggestion: 0 SmartPoints® value cucumber ribbons, plus crusty wholegrain bread. Add 2 SmartPoints® value for a 35g slice per serve.

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Vegetarian