Corn Pancakes With Salsa

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 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)

Recipe

• 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.