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Spinach and feta fritters

  • 0:10 Prep
  • 0:25 Cook
  • 4 Servings


  • 250g frozen chopped spinach, thawed
  • 1 2/3 cups (410ml) buttermilk
  • 1 Coles Brand Australian Free Range 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


  • 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.

Source: taste.com.au


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