No popular authors found.


Get Celiac.com's E-Newsletter

Categories

No categories found.







Ads by Google:


Questions? Join Our Forum:
~1 Million Posts
& Over 66,000 Members!



SHARE THIS PAGE:
Celiac.com Sponsors:

Crispy Plantain Patties (Gluten-Free)


Photo: CC/Wonderyort

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.

Ads by Google:

Crispy Plantain Patties (gluten-free)

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.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



2 Responses:

 
Maxine
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
16 Aug 2010 11:35:41 AM PST
This sounds like a delicious recipe! Growing up on Latin food, this is definitely a great gluten-free alternative to a Latin-style meal.

 
J'Marinde Shephard
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
21 Aug 2013 11:15:21 PM PST
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.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


I feel the same. Every so often, someone will roll their eyes. I try not to discuss it unless I have to, only because I don't love having the topic of conversation become me, but others seem genuinely curious. Every so often I have a pity party over not being able to just pick up a sandwich a...

I can't remember, but it was a few years ago and maybe it had Maltodextrin in it, or maybe it was the 'flavorings' - which I never eat unless it's from a company like Kraft or McCormick that labels clearly. But given that you eat it safely, maybe I'll contact the company for a clear answer.

So the simple explanation is - You eat gluten. It travels along and gets to your small intestine. For some reason, your small intestine feels it is an invader. but instead of making antibodies that "attack" the gluten, the small intestine cells make antibodies that attack itself. Sort of misg...

Hi - I think some of the issue here may be stemming from confusion about the word "exposed" and the two things in bold above -- while you are very strict about eating gluten, am I right that you've been accidentally eating some and for the past month have accidentally been not-gluten-free? If so...

my thinking was that if I ate gluten tonight again , then the reaction would be there tomorrow not that there would be gluten for them to find exactly. So from what your saying It would make sense - i.e. if my body was going to react to gluten with antibodies then by eating gluten say tonight it ...