MINI CORN CAKES WITH MANGO SALSA

MINI CORN CAKES WITH MANGO SALSA

SERVES 
INGREDIENTS
1½ ears of corn, boiled with
kernels removed
1 cup flour
½ cup cornmeal
½ cup red onion, diced
¼ cup basil, sliced
1 tsp baking powder
½ tsp baking soda
2 eggs
2 tbsp milk
2 tbsp butter, melted A drizzle of oil for frying

FOR THE MANGO SALSA
1 medium mango, chopped
½ cup red capsicum, mchopped
1⁄3 cup spring onions, chopped
¼ cup fresh coriander, chopped
2 tbsp fresh lime juice
4 tsp olive oil
1 medium fresh jalapeño, minced, to taste

METHOD
1 Prepare the salsa by combining all the ingredients in a large bowl, adding just enough jalapeño to give it a
   little kick (you may not need all of it).

2 Refrigerate the mixture for at least 30 minutes to an hour to allow the flavours to combine.

3 When you are ready to serve, give the salsa a quick stir and begin making your corn cakes.

4 In a large bowl, combine the corn, flour, cornmeal, red onion, basil, baking powder and baking soda.

5 Add the eggs, milk, and butter. Continue to mix. Shape the corn mix into patties.

6 Add a little oil to a frying pan set over a medium-high heat, so that it covers the base.

7 Fry the corn cakes for about 1 to 2 minutes on each side until golden brown. Top with the salsa and serve.