Pawpaw Salsa with Polenta Corncakes 

Fresh and tangy, these corncakes with pawpaw salsa are sure to delight.

Suggestions:

For more information on pawpaw and papaya, click on the link at the bottom of this recipe.

Ingredients:

1/4 medium pawpaw, finely sliced

2 spring onions, thinly sliced

1 Lebanese cucumber, seeded and diced

1/2 cup coriander leaves

2 Tbsp extra virgin olive oil

1 Tbsp balsamic vinegar

2 Tbsp lime juice

0.00 For corncakes:

3 corn cobs, husk removed

1 egg, 50g, separated

1 1/2 cup polenta

1/3 cup plain flour

1/2 Tbsp salt

1 tsp bicarbonate soda

2 cup low-fat buttermilk

40 g unsalted butter, melted

2 spring onions, thinly sliced

1 coat of olive oil spray

1 pinch cracked black pepper, to taste

Directions:

Combine all salsa ingredients in a small bowl; set aside.

Roughly chop corn kernels. Whisk egg white until stiff.

Combine polenta, flour, salt, and bicarb in a mixing bowl. Make a well in the centre; add butter, buttermilk and egg yolk. Stir until just combined. Fold through corn and spring onions, then the egg white.

Set a large non-stick frypan to medium heat and spray lightly with olive oil spray. Cook 1/3 cup measures of the batter for 2 minutes or until bubbles form on the surface, turn and cook for a further 2 minutes. Keep corncakes warm, repeat with remaining batter.

Serve corncakes topped with pawpaw salsa.

Variations:

Oven-roasted tomatoes would make a tasty and colourful addition to this dish.

Serving suggestion not included in the nutritional analysis.

Author:

Papaya Australia
Papaya Australia

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