Spinach & Fetta Fritters
Serves 4
250g frozen chopped spinach, thawed
1 to 1.5 cups buttermilk/coconut milk (start with 1 cup and see if you need more liquid)
1 Free Range Egg
250g butter, melted, cooled
1/2 cup self-raising flour (optional)
1 cup Almond Meal
1/4 tsp bicarbonate of soda
100g fetta, crumbled
250g cherry truss tomatoes
2 tbs basil pesto
2 tbls coconut oil
1 tbs olive oil
1 avocado, stoned, peeled, diced
2 tbs 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. Place the almond meal flour (optional 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. Heat a large non-stick frying pan with coconut 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, adding more oil to the pan between batches.
4. Meanwhile, preheat grill on high. Place tomatoes on a baking tray lined with foil and brush 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.
