\r\n\r\nNeed to spice up breakfast options or fancy something a little more indulgent for a special occasion? Luckily, this is healthy enough to justify a weekly serving!\r\n \r\n\r\nIngredients \r\n40 ml Cows Milk - Skimmed or Semi Skimmed\r\n30 g Cottage Cheese - Low Fat\r\n1\/2 medium egg\r\n1\/4 medium pepper \r\n1\/2 clove garlic\r\n1\/2 tsp Ginger - Grated\r\n1\/2 Spring Onion\r\n40 g Sweetcorn Tinned\r\n1 medium tomato \r\n1\/2 tsp Baking Powder\r\nMethod\r\n\r\n\r\nFor the Chili Jam: Preheat oven to 220C\/Gasmark 8. Chop the tomatoes in half and place them cut side up on a lightly oiled oven tray. Roast in the oven for 30 minutes.\r\nOnce roasted chop the tomato roughly and place in a frying pan with crushed garlic, grated ginger, lime juice, chopped and deseeded chilli and diced peppers. Fry for 2-3 minutes and put to one side.\r\nFor the fritters: Sift flour, baking powder and paprika into medium bowl. Whisk milk and eggs in a separate bowl, once mixed gradually whisk in with the flour until the batter is smooth.\r\nThen stir corn, chopped spring onion and paprika into batter.\r\nPreheat a frying pan and spoon in small fritter size portions. Cook for 2 minutes, flip and then cook for a further 2 minutes.\r\nRemove from the pan but keep warm in a low heated grill until all fritters are ready. Repeat until all batter is used.\r\nPlace the fritters on a plate, with the cottage cheese to one side and the chilli jam in a small pot.\r\n\r\nThe chilli jam can be made in bulk and kept in the fridge for a week or so and used with other dishes.