Jamie Kennedy's Corn and Potato Pancakes with Tomato Relish

2 (2)

ripe tomatoes

1 (1)

red onion

1 (1)

clove garlic

2 tbsp (30 mL)

roughly chopped basil

1/2 tbsp (75 mL)

white wine vinegar

Salt and freshly ground black pepper to taste.

Cut the tomatoes in half and squeeze out the seeds. Dice the tomatoes to approximately the size of the corn kernels and put them in a stainless steel bowl. Repeat with the red onion. Chop the garlic as finely as possible and add it with the vinegar and basil. Adjust the seasonings with salt and pepper. To serve: Lay out six warm plates. Place a pancake on each plate. Spread a thick layer of relish on each pancake. Serve at once. Makes 6 servings.
Source: Jamie Kennedy's Seasons, Whitecap Books, Pg184