Yellow Papaw Salsa with Polenta Corn Cakes


Yellow Papaw Salsa with Polenta Corn Cakes


  • 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


  • 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
  1. Combine all salsa ingredients in a small bowl, set aside.
  2. Roughly chop corn kernels. Whisk egg white until stiff.
  3. 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.
  4. 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.
  5. Serve corncakes stacked with roasted tomatoes and yellow papaw salsa.

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