• 1 x 500g ctn Home Brand Low-Fat Creamed Cottage Cheese
  • 50g (1/2 cup) Home Brand Quick Cooking Oats
  • 1 tsp 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
  • Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
  • 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.
  • 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.
  • Spray the patties with olive oil spray. Bake in oven for 15 minutes or until golden. Set aside to cool slightly.
  • 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.
  • Protein Dietary Fibre 13.00g 2.00g Fat Total Energy 5.50g 790kJ Fat Saturated Sodium 1.50g – Carbohydrate Total Cholesterol 22.00g – Carbohydrate Sugars –