Yellow Papaw Salsa with Polenta Corn Cakes

 

Yellow Papaw Salsa with Polenta Corn Cakes

Papaya Australia
Cook Time 25 mins
Course Appetizer, Main Course, Side Dish, Snack
Servings 20 serves

Ingredients
  

Salsa

  • ¼ medium yellow papaw finely sliced
  • 2 shallots thinly sliced
  • 1 Lebanese cucumber seeded and diced
  • ½ cup coriander leaves
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons lime juice

Corncakes

  • 3 corn cobs husk removed
  • 1 egg separated
  • 1 ½ cups polenta
  • 1/3 cup plain flour
  • ½ tablespoon salt
  • 1 teaspoon bicarbonate of soda
  • 2 cups buttermilk
  • 40 gms unsalted butter melted
  • 2 shallots finely sliced
  • Vegetable oil for cooking
  • Cracked pepper to season
  • Oven roasted tomatoes to serve

Instructions
 

  • 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 shallots, then egg white.
  • Heat a little oil in a large non stick frypan. Over a medium heat, 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 stacked with roasted tomatoes and yellow papaw salsa.

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