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Avo and cucumber milk with corn pancakes

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 12
Servings 4
Time 15

Ingredients

  • 3
    ripe avocados, cubed
  • 1
    cucumber, chopped
  • 2
    juice of 2 limes
  • 60
    ml
    (4tbsp) fresh mint leaves
  • 5
    ml
    salt
  • 5
    ml
    freshly ground black pepper
  • 2
    corn pancakes: free-range egg yolks
  • 315
    ml
    (1 ¼ cups) soya or rice milk
  • 240
    ml
    cake flour, sifter
  • 120
    g
    frozen corn
  • 50
    g
    fresh coriander leaves
  • 30
    ml
    (2tbsp) olive oil
 

Method

20
 
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.

 

Read more on: slow cook
 

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