Corn Pancakes With Salsa

Description: Much easier to make than it sounds. This is a great light dinner for summer or makes a great weekend lunch.

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)

Steps:

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.