This is super simple, super yummy. A quick recipe with very few ingredients. I do not need t eat gluten free as it doesn't have any adverse effect on me. I do believe however in variety and not overdoing wheat. I currently have wheat, spelt, rye, buckwheat and besan flour. Quinoa (pronounded keenwa) flour is good too.
I ate four of these cottage cheese fritters for dinner and have plenty of left overs for tomorrow. This fritter recipe will work equally well for breakfast, lunch or a light dinner.
Cottage cheese fritters with green salad from my garden
Cottage Cheese Fritters
Makes about 14
Vermicelli rice noodles, 1 block cooked
cottage cheese, 250g tub
1 tablespoon gluten free flour: buckwheat or besan (chickpea) flour
finely chopped shallots or celery
Drain vermicelli and mix with all other ingredients. Stir heaped tablespoons onto a hot, lightly oiled fry pan. Turn when underside is browned. Continue to cook until firm and both sides are brown.
Feel free to add herbs or spices to taste. Personally I prefer to keep them simple, relying on the shallots or celery for flavour. They are light and cheesy.
I do hope you enjoy this recipe.