Corn Cakes with Avocado and Cottage Cheese
Makes 1 serving

INGREDIENTS
2 cakes, about 18 g Corn cakes
50 g Avocado (A third of a medium avocado. Flesh only. Half a medium avocado is about 70 g.)
60 g Cottage cheese
A few, snipped Chives
A squeeze Lemon juice
To taste Black pepper

METHOD
1. Mash the avocado with the lemon juice and a pinch of salt.
2. Spread it over both corn cakes right to the edges.
3. Spoon the cottage cheese on top, scatter with chives and pepper, and eat straight away.

Contains milk.

RECIPE NOTES
The cottage cheese is where the protein is and the avocado is where the fat is. Fifty grams of avocado is about 10 g of fat before anything else goes on.
Corn cakes soften within ten minutes of being topped. Assemble when you are about to eat.

Full recipe: https://www.getfuel8.com/recipes/corn-cakes-avocado-cottage-cheese
