Spinach and Feta Fritters

Ingredients

250 g frozen chopped spinach, thawed
1 2/3 cups (410mL) buttermilk
1 egg
25 butter, melted, cooled
2 cups (300 g) self-raising flour
1/4 tsp bicarbonate of soda
100 g feta, crumbled
Olive oil spray
250 g cherry truss tomatoes
2 Tbs basil pesto
1 Tbs olive oil
1 avocado, stoned, peeled, diced
2 Tbs basil leaves

Method

Use your hands to squeeze excess moisture from the spinach.

Whisk the buttermilk, egg and butter in a jug. Sift the flour and bicarbonate of soda in a bowl. Make a well in the centre. Add the buttermilk mixture and whisk until just combined. Stir in the spinach and fetta. Season with pepper.

Spray a large non-stick frying pan with oil. Heat over medium heat. Spoon two 1/4 cup (60mL) portions of batter into the pan. Cook for 2 minutes or until golden underneath. Turn and cook for 2 minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining batter, spraying the pan between batches.

Meanwhile, pre-heat grill on high. Place tomatoes on a baking tray lined with foil and spray with oil. Cook under grill for 5 minutes or until skin softens and tomatoes start to collapse.

Combine the pesto and oil in a small bowl. Serve fritters with tomatoes and avocado, drizzled with the pesto mixture and sprinkled with basil.

Credits: Coles

Photo Credits: Coles