Serves 6
INGREDIENTS
For the fritters:
250g full fat cottage cheese
1Â 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
For the cucumber salad and dressing:
1 Lebanese cucumber
2 teaspoons tahini
2 tablespoons Greek full fat yoghurt
3 tablespoons lemon juice
3 tablespoons water
METHOD
1. Place cottage cheese on a fine-mesh sieve set over a bowl and leave for 5 minutes to strain away excess whey.
2. Meanwhile, roughly chop baby…
