Mexican Corn Fritters

Power through the day with a zesty latin spin on the healthy poke bowl – your body AND your taste buds will thank you!




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.


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. Seaon to taste with salt and pepper.


Serve 2-3 fritters on a plate with 2 tbsp of cottage cheese spooned over and some of the salad and serve with extra lime.



3 cobbs corn, kernels cut off

2 spring onion, finely sliced

large handful coriander, roughly chopped

1 fresh jalapeno, seeds removed, finely chopped

2 tsp smokey paprika

Salt & pepper

1 x 250g tub @brancourts Cottage cheese

2 eggs

1/2 cup self-raising flour

3 tbsp for cooking

Smoky Chilli Dressing

200g grape tomatoes, quartered

200g tinned black beans, rinsed

Juice 1 lime

1 avocado, diced

1 tbsp olive oil

Extra lime wedges to serve