This tasty vegetarian dish is perfect for a healthy, flavour packed breakfast. 


  • Salsa

  • ¼ medium yellow papaw, finely sliced

  • 2 shallots, thinly sliced

  • 1 Lebanese cucumber, seeded and diced

  • ½ cup coriander leaves

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon balsamic vinegar

  • 2 tablespoons lime juice

  • Corncakes

  • 3 corn cobs, husk removed

  • 1 egg, separated

  • 1 ½ cups polenta

  • 1/3 cup plain flour

  • ½ tablespoon salt

  • 1 teaspoon bicarbonate of soda

  • 2 cups buttermilk

  • 40 gms unsalted butter, melted

  • 2 shallots, finely sliced

  • Vegetable oil for cooking

  • Cracked pepper to season

  • Oven roasted tomatoes to serve


  • 1.

    Combine all salsa ingredients in a small bowl, set aside.

  • 2.

    Roughly chop corn kernels. Whisk egg white until stiff.

  • 3.

    Combine polenta, flour, salt, and bicarb in a mixing bowl. Make a well in the centre, add butter, buttermilk and egg yolk. Stir until just combined. Fold through corn and shallots, then egg white.

  • 4.

    Heat a little oil in a large non stick frypan. Over a medium heat, cook 1/3 cup measures of the batter for 2 minutes or until bubbles form on the surface, turn and cook for a further 2 minutes. Keep corncakes warm, repeat with remaining batter.

  • 5.

    Serve corncakes stacked with roasted tomatoes and yellow papaw salsa.


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