RED PAPAYA SALSA WITH POLENTA CORN CAKES
Need some delicious lunch inspo? Try this Red Papaya Salsa with Polenta Corn Cakes, it's super quick and feeds the whole family.
for 20 servings
1/4 medium red papaya, finely sliced
2 shallots, thinly sliced
1 Lebanese cucumber, seeded and diced
1/2 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 1/2 cups polenta
1/3 cup plain flour
1/2 tablespoon salt
1 teaspoon bicarbonate of soda
2 cups buttermilk
40 gm unsalted butter, melted
2 shallots, finely sliced
Vegetable oil for cooking
Cracked pepper to season
Oven roasted tomatoes to serve
Combine all salsa ingredients (papaya, shallots, cucumber, coriander, olive oil, vinegar, lime juice) in a small bowl, set aside.
Roughly chop corn kernels. Whisk the 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 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 red papaya salsa.