F8 Cheesy Ham and Tomato Pikelets

Calories: 238 Carbohydrate: 4.8g Protein: 19.5g Fat: 14.2g Fibre: 1.7g Store left overs in an airtight container in the refrigerator for up to 3 days. Reheat or serve cold. Batch cook and freeze in portions for up to 2 months. Make sure you choose ham that is nitrite- and nitrate-free.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium-sized bowl add the flour, egg and cottage cheese. Combine well with a fork. Sprinkle in the ham and cherry tomatoes, season well and mix.

Step 2

Put a non-stick fry pan on medium heat and once the pan is hot, add oil and a small ladle of the mixture to the pan.

Step 3

Continue to add spoonfuls of the mixture to make 2 – 3 pikelets per serve. Leave the pikelets to cook for about 4 minutes before gently flipping with a spatula.

Step 4

Once the pikelets are lightly golden on both sides, sprinkle the grated cheese onto one side of the pikelet. When the cheese starts to melt, turn the heat o and flip the pikelet to let the cheese turn golden and crisp. Gently prise the pikelet from the pan, once the cheese is crispy.

Step 5

Serve the rocket leaves on a plate. Arrange the pikelets on top of your leaves and top with chopped spring onion.

Step 6

Season with salt and pepper, as well as a squeeze of lemon. Enjoy!