Corn Pancakes With Salsa

• 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)

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.

tomatoes, avocado, lime juice, frozen broad beans, fresh coriander, garlic, balsamic vinegar, olive oil, flour, polenta, milk, corn kernels, salt, olive oil

Taken from www.food.com/recipe/corn-pancakes-with-salsa-175770 (may not work)