Yellow Papaw Salsa with Polenta Corn Cakes

Name: Yellow Papaw Salsa with Polenta Corn Cakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 20 servings
Ingredients: 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; ⅓ cup plain flour; ½ tablespoon salt; 1 teaspoon bicarbonate of soda; 2 cups buttermilk; 40 g unsalted butter, melted; 2 shallots, finely sliced; vegetable oil for cooking; cracked pepper to season; oven roasted tomatoes to serve

Papaya Recipes

CategoryLunch

Yields20 Servings

Prep Time15 mins

Cook Time10 mins

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

⅓ cup plain flour

½ tablespoon salt

1 teaspoon bicarbonate of soda

2 cups buttermilk

40 g unsalted butter, melted

2 shallots, finely sliced

vegetable oil for cooking

cracked pepper to season

oven roasted tomatoes to serve

METHOD

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.

Ingredients