Spinach and feta fritters

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

• 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

Energy 2666kJ	Fat saturated 11.00g
Fat Total 31.00g	Carbohydrate sugars 8.00g
Carbohydrate Total 62.00g	Dietary Fibre 9.00g
Protein 23.00g	Cholesterol mg
Sodium 1066.00mg

All nutrition values are per serve.

1. Step 1

   Use your hands to squeeze excess moisture from the spinach.

2. 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.

3. Step 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. 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.

5. 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.

Get more greens: For a great meat-free meal, roast halved brussels sprouts and carrot batons until tender, then toss with steamed quinoa, raisins, toasted walnuts, thinly sliced spring onion, mint leaves and crumbled fetta. Drizzle with a mixture of balsamic glaze and orange juice.