Brie, Spinach & Artichoke Corn Fritters with Mashed Potato & Green Beans

Preheat the oven to 120C.

Bring a saucepan of salted water to the boil.

Peel and chop the potato.

Add the potato to the saucepan and cook until they are easily pierced with a fork (15-20min).

Finely chop the brie, artichoke and spinach.

To make the fritters, add the flour, brown sugar, baking powder and salt in a bowl.

Add the milk gradually and stir with a fork until a batter forms.

Stir in the corn, spinach and artichokes.

Stir in the brie. The mixture should be the consistency of a very thick pancake batter.

Heat the oil in a pan over medium high heat.

When the oil is hot add a large spoonful of the batter into the pan and then quickly smooth the batter out into a circle.

Cook for 2-3 minutes, flip and then cook for another few minutes, or until browned and crisp all over.

Remove and repeat with the remaining batter until all the batter has been used.

Transfer the fritters to a baking tray and place in the oven to stay warm.

Add half of the butter to the pan over medium heat.

Add the grean beans and cook until the skin begins to blister.

Season the beans with salt and pepper.

Drain the potato and add back to the saucepan with the remaining butter and cream.

Mash the potato until smooth and season with salt.

Distribute the beans and mash potato among the serving plates.

Remove the fritters from the oven and distribute among the serving plates.