Wash the spinach and roughly chop it into smaller chunks.
Heat a pot with the butter and olive oil over medium heat. Throw in the spinach, spring onions, garlic, chilli and stir, allowing to steam for 4-5 minutes until wilted and soft.
Season with salt and pepper. Remove from the heat. Allow it to cool and squeeze out any excess moisture.
In a mixing bowl, whisk the cooled spinach mixture with the corn, flour, milk, eggs , basil, mint, Parmesan and black pepper and together.
Season well with salt and pepper.
In a clean pan, heat the olive oil over medium heat.
Place a generous heaped tablespoon of the mixture into the pan, turning a few times until both sides are golden brown.
Place on paper towel to drain off any excess oil.
For the guacamole, combine your avo, lemon juice, Tabasco, salt & pepper.
For the salsa combine the tomatoes, red onion, coriander and chopped fresh green chilli. Season with salt and pepper.
Make an impressively beautiful stack by placing a fritter down on the plate, topping with a dollop of guacamole, a spoon of salsa and topping with a fritter again - repeat for as many as you like (or until your stack can't stand anymore!) and top with some fresh herbs.
Recipe reprinted with permission of Served Fresh
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