DRUM - - Fashion -

These are ideal as snacks or a light meal. Keep ex­tra frit­ters in the fridge or take them to work for lunch. MAKES 16-18 PREPA­RA­TION: 20 MIN COOK­ING: 13-15 MIN 800g baby

mar­rows, grated 4 eggs, whisked 250ml (1c) grated

moz­zarella cheese 125ml (½c) co­conut flour or al­mond flour salt and freshly

ground pep­per TO SERVE smooth low-fat

cot­tage cheese ½ av­o­cado, sliced lean beef or os­trich bil­tong, thinly sliced fresh herbs Pre­heat the oven to 190°C. Line a large bak­ing sheet with bak­ing pa­per and grease well with non­stick spray.

1 Squeeze the grated baby mar­rows to re­move ex­cess liq­uid and put the flesh in a mix­ing bowl.

2 Add the eggs, cheese and co­conut or al­mond flour and mix well. Sea­son lightly with salt and gen­er­ously with freshly ground ­pep­per.

3 Spoon small mounds of the ­mix­ture onto the pre­pared bak­ing sheet and press each one to flat­ten.

4 Bake for 10 min­utes or un­til done. Switch on the oven grill and grill for 3-5 min­utes or un­til golden brown.

5 TO SERVE Spread cot­tage cheese on each frit­ter, add av­o­cado slices and bil­tong and gar­nish with fresh herbs.

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