Plantain Tostones with Jalapeno and Cabbage Slaw
Prep time: 15 minutes
Cooking time: 15-20 minutes
Serves: 4
Ingredients
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4 plantains, peeled and cut into half lengthways and longways
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3 cups neutral cooking oil
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1 clove garlic
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¼ green cabbage, finely shredded
Green Sauce
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1/3 cup mayonnaise
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¼ bunch coriander, roughly chopped
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2 tbsp pickled jalapenos
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½ lime, juiced
To Serve
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1 avocado, sliced
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1 red chilli, finely sliced
Method
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Heat a skillet with cooking oil over medium-high heat. Add plantains into the oil and cook for 3 mins on each side, until golden.
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While the plantains are hot, place them in between two sheets of baking paper and flatten them by pressing them down with a plate until ½ cm thick. Rub them with some fresh garlic and place them into the freezer until chilled,
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Meanwhile, add the mayonnaise into a blender, add the coriander and the pickled jalapeno including 2 tbsp of the pickling liquid, the lime juice and a good pinch of salt and pepper. Blitz until fully combined.
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Add the cabbage to a large bowl and add the Green Sauce. Toss to coat well.
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Place the skillet of oil back over medium-heat. Once shimmering, add the cooled and flattened tostones and fry again for another 3-4 mins until golden brown and crispy. Season with sea salt.
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Serve the tostones with avocado slices, the cabbage slaw and garnish with chilli.
