Potato and Cottage Cheese Cakes


1 cup potato, grated
½ cup cottage cheese
½ cup buckwheat flour
4 tbsp. garlic chives, finely chopped
4 egg whites
2 tsp. Murray River sea salt
2 tsp. black pepper,
1 tsp. olive oil


Blend all ingredients in blender, apart from the potato, blend till smooth. Mix through the potatoes.
Heat a frying pan to medium/high heat and spray with olive oil. Cook in small batches 3-5 minutes or until golden brown.

Serve with tomato chutney.