Corn And Feta Fritters With Pesto And Roasted Tomatoes

• 2 cloves garlic, chopped
• 2 tbsp pine nuts, toasted
• 2 tbsp grated Parmesan cheese
• 1 1/2 cups fresh basil leaves
• 1/3 cup extra virgin olive oil
• 1 lb cherry tomatoes on the vine, snipped into 4 bunches
• 1/3 cup plus 2 tsp vegetable oil
• 1 cup self-rising flour
• 3 None eggs, at room temperature
• 1/2 cup milk
• 1 can (14 oz) sweet corn, drained
• 3/4 cup roasted red peppers, finely chopped
• 3 None green onions, thinly sliced
• 1 cup crumbled feta cheese
• None None Baby spinach leaves, to serve

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 400u0b0F. 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.

garlic, nuts, parmesan cheese, fresh basil, extra virgin olive oil, tomatoes, vegetable oil, flour, eggs, milk, sweet corn, red peppers, green onions, feta cheese, spinach leaves

Taken from recipes-plus.com/api/v2.0/recipes/22106 (may not work)