A recipe from the Good Food collection.
200g low-fat ricotta cheese
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
1. 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.
2. 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.
3. Serve the fritters in a stack and top with a tablespoon of ricotta cheese and a tablespoon of spicy tomato chutney.