Honduran Plantain Cakes

This is another variation of the Honduran Plantain Turnovers featured yesterday on FFF. CJK

Honduran Plantain Cakes

(Operation Rice Bowl)

3 very ripe plantains

3 tbsp. flour

4 tbsp. butter, melted

1 egg, beaten

2/3 cup cooked black beans

2/3 cup vegetable oil

4 cups cooked rice

Peel and wash plantains and cut into three pieces. Boil them until soft, then drain and mash. Add flour, butter and egg and mix thoroughly.

Mash the beans with a fork. Fry them in 1 tbsp. oil for 5 minutes.

Heat remaining oil in another frying pan, add plantain mixture, 1 tablespoon at a time, and spread with a fork into the shape of a small pancake. Fry 5 minutes. Place 1 teaspoon fried beans on each cake and fold. Fry the cakes, covered, 3 minutes on each side until brown. Serve with rice.

Yield: 4 servings

A note from Carol: The “very ripe” plantains needed for this recipe will be dark brown. They are sold in the fresh produce section of many supermarkets year round.

 According to Wikipedia, green plantains are firm and starchy, and resemble potatoes in flavor. Yellow plantains are softer and starchy, but sweet. Extremely ripe plantains have softer, deep yellow pulp that is much sweeter than the earlier stages of ripeness. Plantains in the yellow to black stages can be used in sweet dishes.