Corn Pancakes With Salsa

Name: Corn Pancakes With Salsa
Ingredients: 2 ripe tomatoes; 1 ripe avocado; 1 -2 tablespoon lime juice; 150 g frozen broad beans; 1 tablespoon chopped fresh coriander; 1 small garlic clove; 1 1/2 tablespoons balsamic vinegar; 1 tablespoon olive oil; 90 g self-raising flour; 90 g polenta; 250 ml milk; 310 g corn kernels; salt and pepper; olive oil (for frying)

14 ingredients

7 steps

Ingredients

2 ripe tomatoes
1 ripe avocado
1 -2 tablespoon lime juice
150 g frozen broad beans
1 tablespoon chopped fresh coriander
1 small garlic clove
1 1/2 tablespoons balsamic vinegar
1 tablespoon olive oil
90 g self-raising flour
90 g polenta
250 ml milk
310 g corn kernels
salt and pepper
olive oil (for frying)

Directions

1

Dice tomatoes and avocado a place in a large bowl. Stir in the lime juice.
2

Pour boiling water over broad beans and leave for 3-4 minutes. Drain and rinse under cold water. Remove skins and add to tomato and avocado, along with the corriander.
3

Place crushed garlic, vinegar and oil in a jar and shake. Add to salsa and mix well.
4

To make the pancakes, sift the flour into a large mixing bowl and stir in the polenta. Add milk and corn and mix until combined. Season well.
5

Heat oil in a frying pan. Spoon mixture into pan to desired size. Cook for 2-4 minutes on each side until golden and cooked through.
6

Serve hot with the salsa.
7

Variations- use basil in place of corriander or cucumber in place of avocado.