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Corn Pancakes With Salsa

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Ingredients

Adjust Servings:
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)

Nutritional information

985.4
Calories
277 g
Calories From Fat
30.8 g
Total Fat
6.6 g
Saturated Fat
17.1 mg
Cholesterol
1012.9 mg
Sodium
164.4 g
Carbs
23.1 g
Dietary Fiber
6.2 g
Sugars
28.9 g
Protein
425g
Serving Size

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Corn Pancakes With Salsa

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    Cuisine:

    These pancakes are extra sweet and delicious because of the added corn kernels. I thought there were too much, but once cooked it is just the right amount. I sort of plopped them into the pan, then when I turned them, used the spatula to flatten and shape them a little. I made the salsa ahead of time and DH came by and ate a spoonful and declared it "real good!" High praise from him. So, I had to make more for me, heh heh heh, I did not have the quick cooking polenta, so used instant masa harina. Worked great! You are one of "My 3 Chefs, 2013" in the Contests and Events Forum.

    • 45 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    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 , These pancakes are extra sweet and delicious because of the added corn kernels I thought there were too much, but once cooked it is just the right amount I sort of plopped them into the pan, then when I turned them, used the spatula to flatten and shape them a little I made the salsa ahead of time and DH came by and ate a spoonful and declared it real good! High praise from him So, I had to make more for me, heh heh heh, I did not have the quick cooking polenta, so used instant masa harina Worked great! You are one of My 3 Chefs, 2013 in the Contests and Events Forum


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    Steps

    1
    Done

    Dice Tomatoes and Avocado a Place in a Large Bowl. Stir in the Lime Juice.

    2
    Done

    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
    Done

    Place Crushed Garlic, Vinegar and Oil in a Jar and Shake. Add to Salsa and Mix Well.

    4
    Done

    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
    Done

    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
    Done

    Serve Hot With the Salsa.

    7
    Done

    Variations- Use Basil in Place of Corriander or Cucumber in Place of Avocado.

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    Matthew Ross

    Burger boss creating juicy and flavorful burgers with unique toppings.

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