Mexican Corn & Cottage Cheese Fritters with Tomato, Avocado & Black Bean Salad

With plenty of bite and zing – there’s ‘nada’ not to love about this healthy Mexican-inspired salad.



  • 3 cobs of corn, kernels cut off
  • 2 spring onions, finely sliced
  • Large handful of coriander, roughly chopped
  • 1 fresh jalapeno, seeds removed, finely chopped
  • 2 tsp smokey paprika
  • Salt & pepper
  • 1 x 250g tub Brancourts Cottage Cheese
  • 2 eggs
  • ½ cup self-raising flour
  • 3 tbsp of oil for cooking


  • 200g grape tomatoes, quartered
  • 200g tinned black beans, rinsed
  • Juice 1 lime
  • 1 avocado, diced
  • 1 tbsp olive oil
  • Extra lime wedges to serve


In a bowl, combine the fritter ingredients, using half the coriander and half the tub of cottage cheese and seasoning with a little salt and pepper.

Place a large non-stick frying pan over a medium high heat. Add half the oil and spoon in approx. ¼ cup of fritter batter for each fritter, making sure they don’t touch, and cook for 2 minutes each side. Remove to a plate and repeat with remaining batter until it is all used up.

In a bowl, combine the tomatoes, black beans, avocado lime and 1 tbsp of olive oil. Season to taste with salt and pepper.

Serve 2-3 fritters on a plate with 2 tbsps of cottage cheese spooned over and some of the salad and serve with extra lime.