Spinach and feta fritters

Spinach and feta fritters


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

The ingredient of Spinach and feta fritters

  1. 250g frozen chopped spinach, thawed
  2. 1 2/3 cups (410ml) buttermilk
  3. 1 Coles Brand Australian Free Range Egg
  4. 25g butter, melted, cooled
  5. 2 cups (300g) self-raising flour
  6. 1/4 teaspoon bicarbonate of soda
  7. 100g fetta, crumbled
  8. Olive oil spray
  9. 250g cherry truss tomatoes
  10. 2 tablespoons basil pesto
  11. 1 tablespoons olive oil
  12. 1 avocado, stoned, peeled, diced
  13. 2 tablespoons small basil leaves

The instruction how to make Spinach and feta fritters

  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.

Nutritions of Spinach and feta fritters

fatContent: 637.174 calories
saturatedFatContent: 31 grams fat
carbohydrateContent: 11 grams saturated fat
sugarContent: 62 grams carbohydrates
fibreContent: 8 grams sugar
cholesterolContent: 23 grams protein


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