Tasty spinach and feta fritters - Starts at 60

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These mouthwatering fritters are absolutely ideal for a quick and easy vegetarian meal, no matter whether you’re craving a full meal or simply a lighter snack. That makes this one of the best recipes to either serve up for friends and family or just snack on all on your own.

Fritters are also perfect for piling together a bunch of random ingredients that you might’ve had left over in the kitchen, meaning nothing has to go to waste! So enjoy this dish even more by adding in any extras you think might work well and you’re good to go!

Ingredients

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

Method

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.

August 06, 2020 at 11:00AM
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Tasty spinach and feta fritters - Starts at 60

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