These tasty Spinach and fetta fritters make for an easy dish the family are sure to love. Spice up your week and give this veggie dish a go.
Serves44
Cook time25 mins25 minutes
Prep time10 mins10 minutes
Ingredients
250g frozen chopped spinach, thawed
1⅔ cups (410ml) buttermilk
1 Coles Australian Free Range Egg
25g butter, melted, cooled
2 cups (300g) self-raising flour
¼ tsp bicarbonate of soda
100g fetta, crumbled
Olive oil spray
250g cherry truss tomatoes
2 tbs basil pesto
1 tbs olive oil
1 avocado, stoned, peeled, diced
2 tbs small basil leaves
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Use your hands to squeeze excess moisture from the spinach.
Step 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.
Step 3
Spray a large non-stick frying pan with oil. Heat over medium heat. Spoon two ¼-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.
Step 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.
Step 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.
