BARBECUED CORN CAKES

ZU

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MAKES 12

125 g (4½ oz/1 cup) all-purpose flour

75 g (242 oz/½2 cup) fine polenta

1 teaspoon baking powder

1 teaspoon salt

1 egg

170 ml (5½ oz/⅔ cup) buttermilk

1 cooked com cob, kernels cut off

1 tablespoon chopped pickled jalapeño chilli

1 large red chilli, seeded and chopped

1 tablespoon chopped coriander cilantro) leaves

1 tablespoon chopped parsley olive oil, for brushing

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TOMATO AND AVOCADO RELISH

4 Roma (plum) tomatoes, quartered

1 tablespoon lime juice

1 avocado, cut into 2 cm (¾ inch) cubes

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1. Preheat a barbecue grill plate or flat plate to medium.

   Put the flour, polenta, baking powder and salt in a large bowl, making a well in the centre. In a small bowl, whisk together the egg and buttermilk, then pour into the flour mixture and stir to thoroughly combine. Mix through the com, chillies, coriander and parsley.

2. Brush the barbecue hotplate with 1 tablespoon of oil.

   Cook the tomato quarters for 2 minutes on each side, then remove and allow to cool.

3. To make the tomato and avocado relish, roughly chop the cooled tomato and place in a bowl with the lime juice and ½ teaspoon salt. Add the avocado cubes, mix gently and set aside

4. Brush the hotplate with another tablespoon of oil. Spoon 2 tablespoons of com cake batter onto the hotplate to form a round cake. Repeat until the batter is used up. You should have enough batter to make 12 com cakes. Cook for 2 minutes, or until bubbles appear on the surface. Tum and cook for a further 2-3 minutes, or until golden brown, brushing the hotplate with more oil if necessary.

5 . Serve the corn cakes hot, with the tomato and avocado relish on the side.