<strong>Serves </strong>6 <strong>INGREDIENTS</strong> <strong>For the fritters:</strong> 250g full fat cottage cheese 1 cup baby spinach leaves 2 eggs 1 red long chilli Handful fresh mint leaves (plus extra to serve) ½ cup quinoa flakes Olive or coconut oil for frying <strong>For the cucumber salad and dressing:</strong> 1 Lebanese cucumber 2 teaspoons tahini 2 tablespoons Greek full fat yoghurt 3 tablespoons lemon juice 3 tablespoons water <strong>METHOD</strong> <strong>1. </strong>Place cottage cheese on a fine-mesh sieve set over a bowl and leave for 5 minutes to strain away excess whey. <strong>2. </strong>Meanwhile, roughly chop baby spinach leaves, deseed and chop the chilli and mint. Place in a bowl and whisk together with the eggs. <strong>3. </strong>Add the cottage cheese and quinoa flakes, whisk to combine. Set aside for 5 minutes for the mixture to thicken. <strong>4. </strong>Meanwhile using a mandolin slicer or vegetable peeler, peel cucumber into thin long ribbons. <strong>5. </strong>In a small bowl mix together the tahini, yoghurt, lemon juice and water. <strong>6. </strong>Heat 2 tablespoons oil in a large frying pan set over medium heat. Dollop about 1⁄4 of a cup of the batter for each fritter and flatten down with the back of a spatula. Cook in batches for 4 minutes on one side, then flip and cook for a further 2-3 minutes, or until lightly golden and the edges are crisp. Serve fritters with the cucumber salad, extra mint leaves and tahini dressing. <strong><em>The Carousel</em></strong> thanks nutritional medicine practitioner <a href="http://fionatuck.com">Fiona Tuck</a> for this recipe. Follow Fiona on Instagram, @fionatucknutrition.
