Friday, June 3, 2011

Sweet corn cakes with coriander, avocado and cherry tomato salsa.

So Diggies Restaurant in Wollongong is an obvious favourite amongst many of the Flatrock crew. In the effort re-create a favourite brunch snack of mine, I experiemented with a basic sweet corn cake mix:

Flour, eggs, milk, tin of sweet corn, coriander, chilli, salt and pepper.

I found that I got better results with a thicker batter, rather than a gloopy mix.

The salsa is chopped cherry tom's, avocado, rocket, torn coriander leaves, seasoned and dressed with a few splashes of Tabasco and a big ol' squeeze of lime.

Optional drizzle of a balsamic reduction (which I personally feel is slightly overrated).

Not too far from the real thing.

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