Corn Pancakes With Salsa

Total Time
15 mins
10 mins

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

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  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.