I’m just now becoming introduced to the world of plantains, and it all happened one day when I decided to grab a bag of plantain chips by Terra, which are cooked in coconut oil and tossed in sea salt. These chips are crunchy with the perfect amount of salt, making them damn near addictive!
After munching on those bad boys for a of couple months, I figured, “why don’t I try cooking with a fresh plantain?” And I’m so happy I did.
While this is the first dish I’ve ever made using plantains, I’m at the tip of the iceberg of plantain recipes; there’s many more meals & munchies to discover with this starchy tropical fruit.
These plantain patties mimic, from what I remember, crab cakes.
Obviously, of course, they taste nothing like crab cakes, but they are bright in flavor, crispy on the outside, and tender on the inside. The “dough” is made out of green plantains, which are boiled until fork tender, and mixed with diced red onion, fresh cilantro, lime juice, and a sprinkle of salt & black pepper.
From this dough, patties are formed then tossed with olive and a crunchy seasoned coating made of nutritional yeast, crushed almonds, and salt. They get popped in a 400° F oven for 20 minutes, until golden brown.
There ya have it, an easy lunch, party favor, or dinner requiring little fuss, few dishes, and minimal cheap ingredients!
Like what your taste buds are tellin’ ya? Leave behind a nice rating, share your thoughts with us in the comments, or show us your creations by tagging @noeggsorham on Instagram.
If there’s a dish you’ve always wanted to see veganized, submit it here, and we’ll head to the lab, break out the test tubes, and whip out our culinary gadgets, so that in a couple of weeks there’ll be a recipe dedicated all to you.
All the best,
Ryan & Kim
Baked Plantain Patties
Simple-to-make plantain patties that capture a perfect profile of both savory and sweet flavors.
⁃2 green plantains
⁃1/4 c freshly chopped cilantro
⁃2 tbsp finely diced shallots or red onion
⁃1 tbsp lime juice
⁃1/4 tsp salt
⁃1/4 tsp cracked black pepper
⁃2 tbsp nutritional yeast
⁃2 tbsp finely chopped almonds
⁃1/4 tsp salt
⁃2 tbsp olive oil
- Fill a medium sized sauce pot 3/4 the way full with water and bring to a boil over high heat.
- Slice plantains in half vertically, cut them into 4 or 5 chunks, and peel the skin from the flesh. Then, add them to the boiling water for 15 minutes.
- Pre-heat oven to 400° F and line a baking sheet with parchment paper or lightly oil the bottom of the pan. Set aside.
- Once plantains are finished cooking, drain and add them to a food processor, along with salt, black pepper, and lime. Process until the plantains start to form a sticky ball. Then, toss in cilantro and onion and blitz until just combined.
- In one small bowl, add the olive oil. In another small bowl, stir together nutritional yeast, salt, and almonds (which I blitzed for a few seconds in my personal sized blender until pebble sized chunks of almond remained).
- To form patties, take two tablespoons of plantain “dough” and press between hands to flatten. Mold the edges to form a neat circle then dip into olive oil and wipe off the excess.
- Transfer to nutritional yeast/almond mixture, toss to coat both sides and edges, wipe off the excess, and place on prepped cookie sheet.
- Repeat step 6 and 7 until all the dough is used.
- Place plantain patties in oven and bake for 10 minutes, flip all of them, then bake for another 10 minutes.
- Allow to cool for 3 minutes before enjoying. Best while fresh, although leftovers can be stored in an air tight container in the fridge for up to 3 days. Reheat by cooking in a frying pan for 3 minutes per side over medium heat along with a touch of olive oil.