Easy Cottage Cheese Fritters with Salsa

Course: Dinner, Lunch, Main Course

Diet: Low Calorie, Vegetarian

Time: Max 45 min

Calories: 450 - 650 kcal

Type: meal plan recipes

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings:

Calories: 428kcal

Get Recipe Ingredients

Grate the potato and onion and place on a fine mesh sieve. Sprinkle over the salt and rest on top of a bowl for 10-20 minutes.
Into a bowl add breadcrumbs, egg, paprika, caraway seeds, cottage cheese and mix.
Go back to the grated potato on the sieve and squeeze out as much excess liquid as you can using your hand.
Add the potato into the bowl and mix thoroughly.
Add vegetable oil to a large non-stick pan and fry fritters over medium-low heat until both sides have a deep golden brown colour (about 1 ½ - 2 tbsp of batter per fritter). I recommend squishing the fritters down so that they are thin (½ cm). I also wait a full 8 minutes before flipping. This helps the potato cook and the fritters stay together much better.

Remove the leaves from the stalk of the chard. Roughly chop the green leaves and finely dice the stalk into small pieces. Add to a pot on low heat together with the vegetable broth.
Add the lentils. Let simmer for 5-10 minutes.

Meanwhile make the salsa. Chop chilli and mint leaves and add to a medium sized bowl with honey, vinegar, olive oil, pomegranate kernels and salt. Mix until incorporated.
Serve fritters with pomegranate salsa and the lentil chard side. Season with black pepper per taste.