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.

• Ready In: 25 mins
• Serves: 2-4

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)

Directions

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.