Corn and Polenta Pancakes with Tomato Salsa Recipes

Ingredients :

Tomato Salsa

2 ripe tomatoes

150g frozen broad (fava) beans

2 tbsp chopped basil

1 small Lebanese (short) cucumber, diced

2 small garlic cloves, crushed

1 1/2 tbsp balsamic vinegar

1 tbsp extra virgin olive oil

Corn and polenta pancakes

90g self raising flour

110g fine polenta

250ml milk

300g tin corn kernels, drained

olive oil, for pan frying

Score a cross in the base of each tomato, then put in a bowl of boiling water for 30 seconds. Plunge into cold water and peel the skin away from the cross. Dice. Pour boiling water over the broad beans and leave for 2-3 minutes. Drain and rinse under cold water. Remove the skins. Put the beans in a bowl, add the tomato, basil, cucumber, garlic vinegar and extra virgin olive oil and stir well. To make the pancakes, sift the flour into a bowl and stir in the polenta. Add the milk and corn and stir until just combined, adding more milk if the mixture is too dry. Season. Heat the oil in a large frying pan and spoon half the mixture into the frying pan, making four 9cm (3 1/2") pancakes. Cook for 2 minutes each side, or until golden and cooked through. Repeat with the remaining mixture, adding more oil if necessary. Drain on crumpled paper towels. Serve with the salsa.

Serves 4 - 6

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