Corn Fritters With Mexican Salsa

In a Nutshell:

Mexican twist on a delicious Corn Fritter.


  • 1/4 cup cottage cheese
  • 1 large egg
  • 1 tbs quinoa flour
  • 1 tsp baking powder
  • 400g tin corn kernels, drained & rinsed and1/4 cup set aside
  • 1/4 red onion, finely chopped
  • 1/4 bunch coriander, roughly chopped
  • 1 tsp olive oil
  • salt & pepper, to taste
  • Salsa
  • 2 cups baby spinach leaves
  • 1/2 red capsicum, seeded and diced
  • 50g cherry tomatoes, cut in half
  • 1/4 red onion, finely sliced
  • 1 tbs lime juice
  • 1/4 avocado, diced
  • 1/4 bunch coriander
  • Prep time: 10 mins
  • Cook time: 10 mins
  • Serves: 2 person


    1. Blend cheese, egg, flour, baking powder and corn kernels (except ¼ cup) in a blender. Stir through onion, coriander and remainder of corn and season with salt and pepper.
    2. Heat a non stick fry pan to warm and add oil. Spread a quarter of mixture in fry pan to form a corn cake, repeat three times, and gently cook corn cakes for about 3-4 minutes on each side (you may need to do in batches).
    3. Combine salsa ingredients, season with salt and pepper and divide between two plates.  
    4. Add corn cakes, top with a few coriander sprigs to serve.

    Nutrition Info:

    Energy: 1306 kj
    Fat (Total): 12g
    Saturated Fat: 0g
    Fibre: 0g
    Protein: 15g
    Carbs (Total): 29g