Spinach and feta fritters

Recipes / Vegetarian

For a gourmet finish, top these tasty spinach and fetta fritters with diced avocado and a drizzle of basil pesto.

Recipe «Spinach and feta fritters» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 250g frozen chopped spinach, thawed, 1 2/3 cups buttermilk, 1 Coles Brand Australian Free Range Egg, 25g butter, melted, cooled, 2 cups self-raising flour , 1/4 tsp bicarbonate of soda, 100g fetta, crumbled, Olive oil spray , 250g cherry truss tomatoes, 2 tbsp basil pesto, 1 tbsp olive oil, 1 avocado, stoned, peeled, diced, 2 tbsp small basil leaves.

Ingredients:

  • 250g frozen chopped spinach, thawed 
  • 1 2/3 cups buttermilk 
  • 1 Coles Brand Australian Free Range Egg 
  • 25g butter, melted, cooled 
  • 2 cups self-raising flour 
  • 1/4 tsp bicarbonate of soda 
  • 100g fetta, crumbled 
  • Olive oil spray 
  • 250g cherry truss tomatoes 
  • 2 tbsp basil pesto 
  • 1 tbsp olive oil 
  • 1 avocado, stoned, peeled, diced 
  • 2 tbsp small basil leaves 

Instructions

  1. Use your hands to squeeze excess moisture from the spinach.
  2. 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.
  3. 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 mins or until golden underneath. Turn and cook for 2 mins or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining batter, spraying the pan between batches.
  4. Meanwhile, preheat grill on high. Place tomatoes on a baking tray lined with foil and spray with oil. Cook under grill for 5 mins or until skin softens and tomatoes start to collapse.
  5. Combine the pesto and oil in a small bowl. Serve fritters with tomatoes and avocado, drizzled with the pesto mixture and sprinkled with basil.