SMOKY TOMATO & FETA FRITTERS
Prep, cooking and standing time 40 mins
Serves 4
INGREDIENTS
250g firm feta, coarsely chopped coarsely
2 cloves garlic, crushed 400g tomatoes, chopped finely 2 tsp smoked paprika
2 tbsp chopped fresh chives 2 free-range eggs
80ml milk
150g spelt flour
½ tsp baking powder 250g avocado
150g whole-egg mayonnaise 1 tbsp lemon juice, plus lemon wedges to serve
1 clove garlic, crushed, extra 2 tbsp olive oil
550g fennel bulb, thinly slice 1 tbsp chopped fresh chives, extra
METHOD
Place feta, garlic, tomato, paprika, chives, egg and milk in a medium bowl; stir to combine. Add combined sifted flour and baking powder; season and stir to combine. Stand mixture for 15 mins. Meanwhile, blend or process avocado flesh, mayonnaise, juice and extra garlic until smooth. Season to taste.
Heat oil in a large, non-stick frying pan over medium heat. Spoon 2 tbsp of batter into pan; cook for 2 mins or until bubbles appear.
Turn fritters; cook until other side is lightly browned. Repeat with remaining mixture to make 8 fritters. Combine fennel and extra chives in a small bowl. Serve fritters and fennel salad, avocado mixture and lemon wedges.