Jump to content
  • Sign Up
Celiac.com Sponsor:


Celiac.com Sponsor:

  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Destiny Stone
    Destiny Stone

    Crispy Plantain Patties (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Plantains are commonly used for cooking in most tropical regions. Under ripe plantains or green plantains have a starchy texture, whereas overripe plantains have a sweeter taste; both are delicious.  This recipe works best with green plantains, and it is dairy, egg, corn and gluten-free.

    Crispy Plantain Patties (gluten-free)


    Celiac.com Sponsor:



    Serving Size:
    Makes about 4 large  patties

    Patty Ingredients

    • 3 cups mashed small green bananas (approximately 4 plantains)
    • ½ Cup Gluten-free all purpose flour
    • 1 teaspoon gluten-free baking powder
    • cooking oil
    Topping Ingredients
    • ¾ cup grated carrot
    • ¼  cup cilantro, chopped
    • 1 avocado sliced
    • 3 green onions chopped into ¼ inch pieces
    Nutty Filling Ingredients
    • 2 cups soaked cashews
    • 5 cloves garlic
    • 3 Tablespoons fresh squeezed lemon juice
    • 6 Tablespoons olive oil
    • ⅓ cup gluten-free soy sauce
    To Make plantain patties:
    1.  Do not peel the plantains yet. Cut off plantain ends and make cuts along the side by scoring the plantain.
    2. Boil in large pot for approximately 20 minutes with peels (until you can  poke a fork through them).
    3. Drain and let cool.
    4. Remove peels and mash plantains.
    5. Add flour and baking powder to plantains to create a dough.
    6. Roll into four balls and then into 5” patties on a floured counter or cutting board.
    7. Combine cashews, lemon, soy sauce, garlic, and  olive oil in a food processor or blender and blend  until smooth.
    8. Heat a small amount of cooking oil in a skillet over medium and fry cakes until golden brown.
    9. Add  nutty filling and veggie toppings to each patty and serve hot.
    10. Serving suggestion: Serve with a side of beans and  rice for a traditional Puerto Rican meal.

    User Feedback

    Recommended Comments

    Guest J'Marinde Shephard

    Posted

    Thank you for this interesting article and recipe, however, I would like something a bit more basic, as well as some info on how to shop for and pick good plantains.

    Share this comment


    Link to comment
    Share on other sites


    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. If my doctors had their way, I would have already undergone neck surgery, still be on 3 different inhalers for asthma, be vomiting daily and having chronic panic attacks. However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do.

×
×
  • Create New...