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Corn Pancakes With Salsa

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snacks nut free vegetarian labor day latin mexican
Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

1 small garlic clove

90 g polenta

2 ripe tomatoes

1 tablespoon chopped fresh coriander

olive oil (for frying)

90 g self-raising flour

150 g frozen broad beans

salt and pepper

1 tablespoon olive oil

1 ripe avocado

250 ml milk

1-2 tablespoon lime juice

1 1/2 tablespoons balsamic vinegar

310 g corn kernels

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