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.
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