Corn Pancakes With Salsa
Much easier to make than it sounds. This is a great light dinner for summer or makes a great weekend lunch.
Steps
Dice tomatoes and avocado a place in a large bowl.
Stir in the lime juice.
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.
Place crushed garlic , vinegar and oil in a jar and shake.
Add to salsa and mix well.
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.
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.
Serve hot with the salsa.
Variations- use basil in place of corriander or cucumber in place of avocado.
Ingredients
tomatoes, avocado, lime juice, broad beans, fresh coriander, garlic clove, balsamic vinegar, olive oil, self-raising flour, polenta, milk, corn kernels, salt and pepper