TODAY’S RECIPE: Cottage cheese fritters

WHIP up for a quick lunch. Makes: 6.

Ingredients

300g fat-free cottage cheese 100g cherry tomatoes, chopped ½ lemon, zested 50g Parmesan, grated, plus extra for serving 25g fresh mixed herbs, chopped, plus extra for serving 50g spinach, chopped 75g plain flour 1 tbsp olive oil

Method

1 In a bowl, combine all ingredients except flour and oil. Mix well, then stir in flour.

2 Heat oil in a large frying pan over a medium heat. Working in batches of two or three, spoon large blobs into the pan and flatten with the back of the spoon to make thick discs. Turn when crisp and golden on bottom.

3 When both sides are cooked, remove from the pan and keep warm in a low oven as you fry next batch. Serve hot, sprinkled with extra Parmesan and herbs.