SWEET­CORN CAKES WITH MANGO AND AV­O­CADO SALSA

Friday - - Food -

Serves 6

1 ½ cups all-pur­pose flour ½ cup corn flour, known as masa ha­rina (avail­able at Lulu hyper­mar­ket) 1 cup frozen corn ker­nels, thawed 4 tbsp sugar 2 tsp bak­ing pow­der 1 tsp salt 4 tbsp but­ter, melted 2 cups milk 2 eggs Sun­flower oil, as nec­es­sary FOR THE MANGO AV­O­CADO SALSA 2 av­o­ca­dos, peeled, pit­ted and diced 1 ripe mango, peeled, pit­ted and diced 1 small red onion, finely diced The juice of ½ lemon A small hand­ful of fresh co­rian­der, chopped Sour cream or yo­ghurt Mix all the dry in­gre­di­ents and the corn ker­nels in a bowl. In a sep­a­rate bowl, whisk to­gether the milk, melted but­ter and eggs. Add the wet in­gre­di­ents to the dry in­gre­di­ents and mix, un­til just com­bined Heat a large fry­ing pan with a driz­zle of oil over a medium heat. Place a ladle­ful of bat­ter into the pan and cook on one side un­til bub­bles ap­pear on the sur­face, then flip and cook the other side. Re­peat with the re­main­ing bat­ter. To make the salsa, com­bine all the in­gre­di­ents in a bowl and gently mix to com­bine. Top the corn cakes with sour cream and serve with salsa on the side.

Fried, sweet and tangy, these will go down a treat

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