Silverbeet and Corn Fritters with Herbed Goat Cheese Sauce

For the Fritters
2 cups packed chopped silverbeet, leaves and stems
2 ears corn, grilled. kernels stripped off cob
1 cup bread crumbs
4 large eggs
1/2 cup all purpose flour
1/4 cup chopped sweet basil
Sea salt and freshly ground pepper to taste
Olive oil for frying

For the Herbed Goat Cheese Sauce
1 cup plain Greek yogurt
60g soft goat cheese
3 tablespoons chopped sweet basil
1 small garlic clove, minced

Sea salt and freshly ground pepper to taste

Place all the fritter ingredients in a bowl and stir together.

Place all the herbed goat cheese sauce ingredients in a bowl and stir together, can be made ahead and kept in the fridge.

Heat up enough olive oil to coat a medium skillet.

Make fritter balls by scooping up the fritter batter out of the bowl and pressing together (wants to fall apart) -gently place one fritter ball at a time in the hot oil and cook on medium high heat until browning on the bottom (1-2 minutes), carefully flip the fritter over and press down on the tops with a spatula.

Cook 4 at at a time for 2-3 minutes on each side, until deep golden brown and cooked throughout.

Serve hot with the herbed goat cheese sauce on top or on the side as a dip.

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