Spinach and fetta fritters

Ingredients

250 grams frozen chopped spinach
410 ml buttermilk
1 egg
25 g butter (or olive oil)
2 cups SR flour (or rolled oats)
1/4 teaspoon bicarbonate soda
100 g fetta (crumbled)
Olive oil spray

250 g cherry tomatoes
2 tblsp basil pesto
1 tblspn olive oil
1 avocado (stoned, peeled, diced)
2 tblspn small basil leaves

Method

1. Use your hands to squeeze excess moisture from spinach
2. Whisk milk, egg, butter in jug, sift bi carb and flour
Make a well and add milk mixture and whisk
Stir in spinach and fetta
3. Spray non stick frypan and heat on medium
Spoon portions into pan and cook for 2 minutes
Turn over and cook a further 2 minutes
4. Grill tomatoes till skin splits
5. Combine pesto and oil in a small bowl

Serve fritters and tomatoes with avocado sprinkled with basil