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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) 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: Do not peel the plantains yet. Cut off plantain ends and make cuts along the side by scoring the plantain. Boil in large pot for approximately 20 minutes with peels (until you can poke a fork through them). Drain and let cool. Remove peels and mash plantains. Add flour and baking powder to plantains to create a dough. Roll into four balls and then into 5” patties on a floured counter or cutting board. Combine cashews, lemon, soy sauce, garlic, and olive oil in a food processor or blender and blend until smooth. Heat a small amount of cooking oil in a skillet over medium and fry cakes until golden brown. Add nutty filling and veggie toppings to each patty and serve hot. Serving suggestion: Serve with a side of beans and rice for a traditional Puerto Rican meal.