Red Papaya Salsa with Polenta Corn Cakes

Ruby Rise Red Papaya_Recipes_16_salsa_polenta.jpg

Recipe and image courtesy of Australian Papaya



  • ¼ medium red papaya, 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

Corn Cakes

  • 3 corn cobs, husk removed

  • 1 egg, separated

  • 1 ½ cups polenta

  • ⅓ 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


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

  • Roughly chop corn kernels. Whisk egg white until stiff.

  • 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.

  • 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.

  • Serve corncakes stacked with roasted tomatoes and red papaya salsa.


 Makes 20