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1
Bring a large saucepan of water to the boil over a high heat.
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2
Add corn and cook for 5 minutes, remove and cut the corn kernels from the cob when cool.
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3
Add the potatoes and cook until tender, drain.
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4
Mash potatoes in a large bowl until smooth, mix through the corn, pine nuts, onion, parsley, goat's cheese, egg, salt and pepper.
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5
Shape tablespoons of the mixture into balls and then flatten into patties.
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6
Dip patties in egg mixture and press on breadcrumbs.
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7
Refrigerate until firm.
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8
Heat oil in a large frying pan and shallow fry over a medium heat for 2 minutes on each side or until golden.
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9
Drain on paper towel.
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10
Combine capsicum, garlic and lemon juice in a food processor and blend until mixture is smooth.
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11
Stir mayonnaise through capsicum mixture.
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12
Serve patties warm or cold topped with a dollop of capsicum aioli, garnished with fresh herbs.
