Ingredients

The following ingredients have 4 Servings
  • 200g low-fat ricotta cheese
  • 1 egg
  • 1 egg white
  • 125ml (1/2 cup) skim milk
  • 75g (1/2 cup) wholemeal self-raising flour
  • 420g tinned corn kernels, drained
  • 3 spring onions, chopped
  • 2 tbsp snipped chives
  • olive or canola oil spray
  • 100g low-fat ricotta cheese, extra
  • spicy tomato chutne, to serve

Instruction

  • <p><strong>1.</strong> Combine the ricotta, egg, egg white and milk in a bowl and beat until smooth. Stir in the flour, corn kernels, spring onion and chives. Season well with freshly ground black pepper.</p> <p><strong>2.</strong> Spray a non-stick frying pan with the oil. Add heaped tablespoons of the mixture to the pan, four at a time, and flatten to about 1.5cm thick. Cook for 3-4 minutes each side. Drain on paper towels.</p> <p><strong>3.</strong> Serve the fritters in a stack and top with a tablespoon of ricotta cheese and a tablespoon of spicy tomato chutney.</p>