Ingredients:
2 ripe tomatoes
1 ripe avocados
1 -2 tablespoon lime juice
150 g frozen broad beans
1 tablespoon chopped fresh coriander
1 small garlic cloves
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:
Dice tomatoes and avocado a place in a large bowl. Stir in the lime juice.
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.
Place crushed garlic, vinegar and oil in a jar and shake. Add to salsa and mix well.
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.
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.
Serve hot with the salsa.
Variations- use basil in place of corriander or cucumber in place of avocado.
Servings: 2-4
Time preparation: 15 min.
Time total: 25 min.