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Spinach and feta fritters
Spinach and feta fritters
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Elevate spinach fritters with avocado and basil pesto for a gourmet touch.
Ingredients:
  • 250g frozen chopped spinach, thawed
  • 410ml buttermilk
  • 1 Free Range Egg
  • 25g butter, melted, cooled
  • 300g self-raising flour
  • 0.63 gm bicarbonate of soda
  • 100g fetta, crumbled
  • Olive oil spray
  • 250g cherry truss tomatoes
  • 40.00 gm basil pesto
  • 1 avocado, stoned, peeled, diced
  • 40.00 ml small basil leaves
Instructions:
  • Gently squeeze the spinach to remove excess moisture.
  • In a jug, lightly whisk together buttermilk, egg, and butter. Sift flour and bicarbonate of soda into a bowl, then make a well in the center. Pour in the buttermilk mixture and gently whisk until just combined. Fold in the spinach and fetta, then season with pepper.
  • Prepare a non-stick frying pan by lightly spraying it with oil and heating it over medium heat. Scoop two 1/4-cup (60ml) portions of batter onto the pan. Cook for 2 minutes until golden on the bottom. Flip and cook for an additional 2 minutes or until fully cooked. Move to a plate and loosely cover with foil to keep warm. Repeat with the remaining batter, remembering to spray the pan between batches.
  • Preheat the grill on high while placing tomatoes on a foil-lined baking tray. Spritz the tomatoes with oil and grill for 5 minutes until the skin softens and they start to collapse.
  • Mix the pesto and oil in a small bowl. Serve the fritters topped with tomatoes and avocado, then generously drizzle with the pesto mixture and sprinkle with basil.

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