Avo and cucumber milk with corn pancakes

Fairlady
4 servings Prep: 15 mins, Cooking: 20 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (11)

3.00 avocado — cubed
1.00 cucumber — chopped
2.00 limes
60.00 ml fresh mint
5.00 ml salt
5.00 ml black pepper — freshly ground
corn pancakes: free-range egg yolks
315.00 ml soy milk — or rice milk
240.00 ml flour — cake, sifted
120.00 g sweetcorn — frozen
50.00 g fresh coriander
30.00 ml olive oil
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Method:

Process avocado, cucumber, lime juice and mint in a blender.

Season to taste.

Pancakes: Beat egg and milk together.

Pour into the flour and mix well.

Add corn and coriander.

Leave to rest for 15 minutes.

Heat a little oil in a medium non-stick frying pan.

Pour in a little batter and lift the pan, rolling the mixture to cover the base.

Cook over a medium heat for 2 minutes or until golden brown underneath.

Flip over and cook other side.

Serve warm with the avo and cucumber.



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