BABY MARROW FRITTERS WITH COTTAGE CHEESE, AVOCADO AND BILTONG
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.