PLAINTAIN PATTIES WITH SMOKED TOFU

SERVES 4 PATTIES

FOR THE PATTIES

2 small yellow plantains (13oz / 375g)

3 oz. (3 oz / 90g) smoked tofu

1/2 spring onion (green and white parts)

3 garlic cloves

1/2 habanero pepper

1/4 cup (60 ml) plus 2 tbsp. canola oil

1 1/2 tsp. salt

1 tsp. curry powder

EXTRAS

1 carrot

Juice of 1 lime

2 tbsp. olive oil 1/4 tsp. salt

1 head endive

1/4 cup (2 z / 55g) vegan yogurt

1/4 cup (1oz / 15g) chopped fresh parsley

NUTRITIONAL VALUES

Calories: 361kcal
Fat: 24.6g (2.6g S.Fat)
Carbs: 34.9g
Protein: 4.9g
Sugar: 16.1g
Sodium: 1279mg

METHOD

Peel the plantains, cut them into large pieces, and bring them to a boil in a large pot with plenty of water. Cook for 5 minutes on medium heat, then drain and set aside for 10 minutes to cool.

Tofu should be diced finely. Chop the spring onion, garlic, and habanero finely. In a food processor, purée the plantain, 1/4 cup (60 mL) canola oil, salt, and curry powder.

Form the mixture into four patties with wet hands. Brush the patties with the remaining 2 tablespoons canola oil and cook for 4 to 5 minutes on each side over direct heat.

Grate the carrot and combine it with the lime juice, olive oil, and salt in a mixing bowl. Fill the endive leaves with the filling and garnish with vegan yogurt and parsley. Serve alongside the plantain patties.

RECIPE NOTES

Green plantains can be left on the counter to ripen until they are dark, almost black. Place them in a paper bag and keep them in a warm place until they are ripe.