Corn pikelets with tomato salsa

INGRIDIENTS

3/4 cup self-raising flour

1/4 teaspoon cayenne pepper

2 tablespoons finely grated parmesan cheese

1 egg

2/3 cup buttermilk

310g can corn kernels, drained or 1 cob fresh corn

olive oil cooking spray

Salsa:

3 tomatoes, finely chopped

2 green onions, thinly sliced

1/4 cup fresh coriander leaves, chopped

DIRECTIOINS

Step 1

Sift flour, cayenne and a pinch of salt into a bowl. Stir in parmesan. Make a well in the centre. Using a fork, whisk egg and buttermilk together. Add to flour mixture. Stir until just combined. Stir in corn.

Step 2

Heat a large non-stick frying pan over medium-low heat. Spray frying pan with oil. Drop heaped tablespoonfuls of mixture into pan, 4 at a time. Cook for 2 minutes each side, or until golden. Transfer to a plate. Keep warm.

Step 3

Make salsa: Combine all ingredients in a bowl. Season with salt and pepper. Serve pikelets topped with salsa.

 

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