15
750
25

Ingredients

  • 2 cloves garlic (chopped)
  • 2 tablespoons pine nuts (toasted)
  • 2 tablespoons grated parmesan cheese
  • 1 1/2 cups fresh basil leaves
  • 1/3 cup extra virgin olive oil
  • 1 pound tomatoes on the vine (cherry, snipped into 4 bunches)
  • 1/3 cup vegetable oil
  • 1 cup self-rising flour
  • 3 eggs (at room temperature)
  • 1/2 cup milk
  • 14 ounces sweet corn (drained)
  • 3/4 cup roasted red peppers (finely chopped)
  • 3 green onions (thinly sliced)
  • 1 cup crumbled feta cheese
  • baby spinach leaves (to serve)

Directions

  1. For the pesto, process garlic, pine nuts and Parmesan cheese in food processor until finely chopped. Add basil; process until chopped. With motor running, add olive oil in a thin stream until combined. Season with salt.
  2. Preheat the oven to 400°F. Place tomatoes on a baking pan. Drizzle with 2 tsp vegetable oil; season with salt. Roast for 10 mins or until tender.
  3. Meanwhile, sift flour into a medium bowl. Whisk eggs and milk in a medium bowl; stir into flour until just combined. Add sweet corn, peppers, onions and feta; gently fold in until combined.
  4. Heat remaining oil in a large nonstick skillet over medium heat. For each fritter, place 2 tbsp mixture in pan and spread to a 3-inch round. Cook 2 fritters at a time for 2 mins each side or until cooked and golden brown. Drain on paper towels. Serve fritters with pesto, tomatoes and spinach.
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NutritionView more

750Calories
Sodium55%DV1320mg
Fat83%DV54g
Protein41%DV21g
Carbs16%DV49g
Fiber20%DV5g

PER SERVING *

Calories750Calories from Fat490
% DAILY VALUE*
Total Fat54g83%
Saturated Fat12g60%
Trans Fat0.5g
Cholesterol200mg67%
Sodium1320mg55%
Potassium600mg17%
Protein21g41%
Calories from Fat490
% DAILY VALUE*
Total Carbohydrate49g16%
Dietary Fiber5g20%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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