Plantain Recipes: Raw Plantain, spinach & coconut fritters

 

Having fun with Plantain Recipes 

I remember as a child feeling quite superior and knowledgeable when my cousins from “overseas” came to visit and they couldn’t tell the difference between a banana and a plantain.  I was of course very jealous of their apparent worldliness so was thrilled to know something they didn’t. In fairness they do look very alike, with the ribs on a plantain being ever so slightly more prominent, and the flesh a bit more pink, but you can’t really eat a plantain raw. It wouldn’t be pleasant to eat and would give you a tummy ache. However, a plantain is a fine thing. My favourite is plain boiled as an accompaniment to all sorts of meals even chopped into a salad. So I decided to get a little creative and come up with some new plantain recipes for Sun Temple. A favourite dinner party thing of mine is to cook ripe plantain in the oven with cinnamon. Kirsty has declared fried ripe plantain as her last food wish should she ever find herself on death row.

I was walking past the fruit/veg bowl and spotted these babies mentally noting that they needed cooking, and almost simultaneously remembered the coconut flour I had bought in anticipation of just this buy neurontin online uk sort of inspiration, along with the fresh spinach waiting in the fridge. What I normally do in a moment like this is stand still and just imagine how they might become friends and what flavours they would need to truly become married……voilà a new delicious creation for the plantain recipes section of the book!

This is the result and it’s a match made in heaven

Makes about 20 Plantain, Spinach & Coconut Fritters

5 smallish plantains roughly chopped

1 large handful fresh spinach leaves

100g (1 c) coconut flour

2 tsp grated fresh ginger

1 green chilli chopped

2 eggs

2 spring onions chopped

salt and pepper

coconut oil for shallow frying

Once more, the trusty food processor came into its own. I’ve really tried to stay away and not to mention my best friend all the time, but sorry …….all I did was put everything together in there and blitz. You really could do this by hand though as plantain is very easy to mush once its ripe.

Heat the coconut oil in a large frying pan and fry dollops roughly a tablespoon’s worth until golden brown turning once. Mark and I had these for lunch with a plop of beetroot and ginger chutney “pon top” and a lovely crisp green salad. There are leftovers…..Yippee!!!!

 

 

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