Plantain Patties

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Cut the peeled plantains into 1-inch thick rounds.

   Ca. 2 min.

   Kokkens note: Ensure plantains are ripe (yellow with black spots) for a sweeter patty.

2. 2

   Place the plantain rounds in a medium pot and cover with water. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until very tender.

   Ca. 12 min.

   Kokkens note: The plantains should be easily pierced with a fork when done.

3. 3

   Drain the cooked plantains thoroughly and transfer them to a large bowl.

   Ca. 1 min.

4. 4

   Mash the plantains with a fork or potato masher until smooth. There should be no large lumps.

   Ca. 3 min.

5. 5

   Add the garlic powder, onion powder, smoked paprika, salt, and black pepper to the mashed plantains. Mix well until all ingredients are evenly combined.

   Ca. 2 min.

   Kokkens note: Taste and adjust seasoning if desired.

6. 6

   Form the plantain mixture into 8-10 small patties, about 1/2 inch thick.

   Ca. 5 min.

   Kokkens note: Lightly oil your hands to prevent sticking.

7. 7

   Heat the coconut oil in a large skillet over medium heat.

   Ca. 1 min.

8. 8

   Carefully place the plantain patties into the hot skillet, ensuring not to overcrowd the pan. Cook for 3-5 minutes per side, until golden brown and slightly crispy.

   Ca. 8 min.

   Kokkens note: Cook in batches if necessary.

9. 9

   Remove the cooked patties from the skillet and serve warm.

   Ca. 1 min.