Corn And Feta Fritters With Pesto And Roasted Tomatoes - cooking recipe

Ingredients

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

Preparation

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.
Preheat the oven to 400\u00b0F. Place tomatoes on a baking pan. Drizzle with 2 tsp vegetable oil; season with salt. Roast for 10 mins or until tender.
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.
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.