Happy Meatless Monday.
Today is our first full day in Punta Cana. It is my hope that by this evening I will have consumed my weight in plantains…served in many creative and delicious ways. Plantains are a staple in many Mexican and Carribbean diets. They are readily available, easy to make savory or sweet and inexpensive.
The first time I had plantains, I was in Puerto Rico and they were made into patties and topped with salsa. We devoured them and then ordered more. When I returned home I re-imagined the recipe with a healthful, less deep fried twist. I wanted to share an easy to replicate plantain recipe for a Carribbean inspired meatless meal. You are going to love these.
Savory Plantain Cakes
by: S. Duquet
2 ripe yellow plantains
1/4 cup black olives chopped
1/4 cup diced green chiles (canned and drained)
1/2 of a large red bell pepper diced
1 tsp. Cinnamon powder
1 tsp. garlic powder
1 tbsp ground Cumin
Make it Happen
~Peel then cut plantains into 2-3 inch slices. Fry in pan with cooking spray or oil of your choice (coconut would be amazing) until brown on both sides.
~Put all of the cooked plantains in a bowl and mash like potatoes. Add spices and continue to mash until soft. Add remaining vegetable ingredients and mix thoroughly.
~Make 1/4 cup patties and then brown on both sides in sprayed pan.
Serve with black beans, guacamole and salsa for an authentic island experience.
This is an exciting appetizer or meal. It is savory and slightly sweet with hints of global knowledge. Food from distant lands found right in your supermarket. Almost every grocery store I have ever entered sells plantains right next to the bananas. Now you have a reason to put a few in your cart and give it a go.
Have a delicious day.