These little light and tasty fritters are very quick and easy to make and are great for the weekend. Keep them in the fridge for a quick lunch either with salad or warm them up and pop one into a wholewheat wrap.

Serves 2 or makes 10

300g fat – free cottage cheese

100g cherry tomatoes, chopped

1 lemon, zested

50g parmesan, grated, plus extra for serving

25g fresh mixed herbs, basil, parsley and thyme work well together, chopped plus extra for serving

1 small courgette, finely grated

½ romaine lettuce, finely chopped

75g plain flour

1tbs olive oil

Method

In a bowl, combine all the ingredients, except the flour and oil. Mix well, then stir in the flour.

Heat the oil in a large frying pan over a medium heat.

Working in batches for two or three, the mixture will make six fritters, spoon large blobs into the pan and flatten with the back of a spoon to make thick discs.

Turn when crisp and golden on the bottom. Be careful as they are quick a soft texture.

When both sides are cooked, remove from the pan and keep warm in a low oven while you fry the next batch.

Serve hot, sprinkled with the extra parmesan and herbs.