Herby Green Plantain Patties

By Rashda Khan
March 30, 2018
10 Comments


Author Notes: My Bengali mother always fed us plantain dishes to help us recover from any and all illnesses, be it the common cold or a broken foot. Her mantra was that full-of-nutrition plantains helped strengthen the body. Usually she served us a mild fish and plantain curry over steamed rice, but sometimes she would make these amazing plantain cakes—soft and spicy inside, crisp and golden outside.

Now that I have my own kitchen, I adapted these childhood favorites to suit my taste and health needs. Instead of deep-frying, I pan-fry. I cut the amount of hot peppers, and increased the herbs for flavor. I recently cooked up a batch for a family gathering and my Mom not only complimented me, but took seconds.

Sometimes I roll them into balls and serve them as vegetarian “meatballs." Other times I flatten them into cakes. Served with Asian sweet chili sauce, tamarind chutney, ketchup or a yogurt sauce, they’re addictive.
Rashda Khan

Makes: 12

Ingredients

  • 2 medium green plantains
  • 1 large red potato
  • 1 teaspoon garam masala
  • 3/4 teaspoon garlic powder, plus more to taste
  • 1/2 teaspoon ground cumin
  • 2 teaspoons extra-virgin olive oil, plus more for the pan (or you can use vegetable oil for the cooking)
  • 1 teaspoon salt, plus more to taste
  • 1 teaspoon finely minced ginger
  • 1/2 cup diced red onions
  • 1/2 cup chopped herbs (I like a mix of cilantro, parsley, and mint)
  • 1 jalapeño or serrano, thinly sliced (if you’d like to reduce the heat, remove ribs and seeds)

Directions

  1. Cut off the ends of the plantains. Halve them through the middle, widthwise, so you have four pieces (each about the size of the potato).
  2. Boil the plantain and the potato until soft. Remove from water, let cool and then peel.
  3. In a large bowl, mash the plantain and potatoes together. (It’ll be a bit lumpy). Add the spices, oil, and salt. Mix some more to resemble mashed potatoes. Fold in the ginger, onion, herbs, and pepper. Taste and adjust seasoning if needed.
  4. Roll into balls and press down to form cakes if you like. Arrange all on a plate, ready for frying.
  5. Heat about 2 teaspoons of oil in a pan over medium heat. Fry the cakes in batches, until golden brown on both sides. When done, place the fried cakes on a paper towel lined plated.
  6. Serve with your favorite dipping condiment. Enjoy!

More Great Recipes:
Vegan|Vegetarian|Appetizer|Snack

Reviews (10) Questions (0)

10 Comments

jps1FOOD52 April 20, 2018
This recipe looks amazing. I can't wait to try it. A bonus for me is that it is Whole30 compliant!
 
Author Comment
Rashda K. April 24, 2018
Thanks JPS! I hope you enjoy the patties! :)<br />
 
Laurel S. April 20, 2018
Been looking for a recipe to use plantains. This is perfect and I'm always looking for interesting recipes for book club and pot lucks. This is perfect. Easy to make, different but easy to like.
 
Author Comment
Rashda K. April 24, 2018
Thanks Laurel! Trying interesting recipes is so much fun. Enjoy sharing these. :)
 
Laurie G. April 20, 2018
This sounds AMAZING! We will be trying these out soon. A few minor modifications will even make them safe for my low FODMAP diet. Noms!
 
Author Comment
Rashda K. April 24, 2018
Thanks Laurie! I hope you enjoy these :)
 
mainesoul April 16, 2018
Made these last night. They were outstanding. Yummy! I will keep on making them.
 
Author Comment
Rashda K. April 16, 2018
Yay, so glad to hear you enjoyed them! Thanks for trying them. :)
 
Lesley April 16, 2018
Would you please clarify “red” potato? Does that mean red-skinned potato?
 
Author Comment
Rashda K. April 16, 2018
Hi Lesley, yes I meant red-skinned potato; I think the texture blends better with the plantain. I hope you enjoy the patties!