Please Fave the Original Submission here.

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always knows how to make a great dish :3

Open For Critique / Constructive Criticism

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Corn and Polenta Pancakes with Tomato Salsa (and an avocado because I love avocado!)

TOMATO SALSA

2 ripe tomatoes
1 cup (150 g/5 oz) frozen broad beans
2 Tbs chopped fresh basil
1 small Lebanese cucumber, diced
2 small cloves garlic, crushed
1 1/2 Tbs balsamic vinegar
1 Tbs extra virgin olive Oil

CORN AND POLENTA PANCAKES

3/4 cup (90 g/3 oz) self-raising flour
3/4 cup (1 10 g/3 oz) fine polenta
1 cup (250 ml/8 fl oz) milk
(From Chris: To make this full tilt vegetarian I would recommend soy milk or almond milk)
310 g (10 oz) can corn kernels
olive oil, for frying

1. To make the salsa, score a cross in the base of each tomato, then place in a bowl of boiling water for 30 seconds. Plunge into cold water and peel the skin away from the cross. Dice.

2. 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 and stir in the tomato, basil, cucumber, garlic, vinegar and extra virgin olive oil.

3. 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 batter is too dry. Season.

4. Heat the oil in a large frying pan and spoon half the batter into the pan, making four 9 cm pancakes. Cook for 2 minutes each side, or until golden and cooked through. Repeat with the remaining batter, adding more oil if necessary. Drain well and serve with the salsa.

Servings: 4

Source: Vegetarian cookbook

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being