½bunch of silverbeet, washed and coarsely chopped150 gm (1 cup)self-raising flour30 gmfinely grated parmesan½clove of garlic, crushed1 tbspcoarsely chopped flat-leaf parsley leaves1egg, lightly beaten60 ml (¼ cup)olive oilTo serve:lemon wedges (optional)
Bring a saucepan of salted water to the boil. Blanch silverbeet until stems are tender (4-5 minutes). Drain and cool to room temperature. Transfer to a bowl, add flour, parmesan, garlic, parsley and egg and mix to combine, adding a little water to bring mixture together if too dry. Season to taste with sea salt and freshly ground black pepper.
Heat oil in a frying pan over medium-high heat and fry tablespoons of mixture in batches until golden and cooked through (1-2 minutes each side). Serve with lemon wedges and artichokes with prosciutto.