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Snack

Corn Cakes with Avocado and Cottage Cheese

Two corn cakes spread with mashed avocado and topped with cottage cheese and chives. 9 g of protein for 222 kcal.

Calories
222kcal
Protein
9g
Fat
13g
Carbs
18g

Per serving, makes 1. 4 minutes of work. Published 8 September 2026.

Allergens

  • Milk

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

  • Corn cakes2 cakes, about 18 g
  • Avocado50 g

    A third of a medium avocado. Flesh only. Half a medium avocado is about 70 g.

  • Cottage cheese60 g
  • ChivesA few, snipped
  • Lemon juiceA squeeze
  • Black pepperTo taste

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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.

Worth knowing

  • 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.

More like this

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.