Corn Cakes With Sweet Pepper Relish

Ingredients

10 ml olive oil
2 bell pepper
2 garlic clove
10 ml lime juice
5 gr sugar
2 gr salt
6 gr cilantro
130 gr flour
60 gr cornmeal
3 gr baking powder
1 gr cumin
120 ml milk
10 ml milk
2 eggs
4 ml tabasco sauce
8 gr green chilies
150 gr corn kernels
5 gr butter

Instructions

In a large non-stick skillet set over medium-high heat, melt a couple slivers of the butter. When pan is very hot, spoon 2 tablespoons batter into the pan for each cake. Cook about 3 cakes at a time for about 2 minutes on each side, or until lightly browned. (The batter should make about 10 to dozen cakes.) Keep warm while cooking the remaining cakes, adding a little butter to the pan before cooking each batch. Serve the corn cakes with a little of the relish on top. Note: Bottled salsa also can be served with the corn cakes in place of the relish.