In a bowl, combine the fritter ingredients, using half the coriander and half the tub of cottage cheese and seasoning with a little salt and pepper.
Mexican Corn & Cottage Cheese Fritters with Tomato, Avocado & Black Bean Salad
Place a large non-stick frying pan over a medium high heat. Add half the oil and spoon in approx. ¼ cup of fritter batter for each fritter, making sure they don’t touch, and cook for 2 minutes each side. Remove to a plate and repeat with remaining batter until it is all used up.
In a bowl, combine the tomatoes, black beans, avocado lime and 1 tbsp of olive oil. Season to taste with salt and pepper.
Serve 2-3 fritters on a plate with 2 tbsps of cottage cheese spooned over and some of the salad and serve with extra lime.
3 cobs of corn, kernels cut off
2 spring onions, finely sliced
Large handful of coriander, roughly chopped
1 fresh jalapeno, seeds removed, finely chopped
2 tsp smokey paprika
Salt & pepper
1 x 250g tub Brancourts Cottage Cheese
1/2 cup self-raising flour
3 tbsp of oil for cooking
200g grape tomatoes, quartered
200g tinned black beans, rinsed
Juice 1 lime
1 avocado, diced
1 tbsp olive oil
Extra lime wedges to serve