• 1 courgette (approx 750g)

  • 2 spring onions finely chopped

  • 60 g cottage cheese

  • 4 T fresh parsley, chopped

  • 4 T fresh mint, chopped

  • 1 t dried mint

  • 1 t paprika

  • 35 g plain flour

  • salt and pepper

  • 1 egg beaten

  • 1 t olive oil

  • 1 lime


1 Coarsely grate the courgette. Spread out on kitchen paper and leave for about 20 minutes to get rid of any excess juice.

2 Put chopped spring onions into a bowl and stir in the cottage cheese. Stir in the parsley and mint, along with the dried mint and paprika. Add the flour and season well with salt and pepper. Gradually add the egg and mix thoroughly before stirring in the courgette. Don't worry about the lumpiness of the batter; that's how it should be.

3 Heat the oil in a large frying pan or griddle and drop heaped dessertspoonfuls of the mixture into the hot oil, flattening the little cakes down with the back of the spoon as you go. Cook for about two minutes each side until golden then transfer to a waiting plate.

4 Sprinkle over a little more chopped mint and eat sprinkled with lime juice. These quantities make 6 little fritters.


3 servings

Prep Time

20 min

Cook Time

10 min



WW Points

2 each

Source 2004024194228