How to Make Spinach-Stuffed Plantains
Caution: Fried Food Ahead
These sweet & savory finger-lickin delights are the perfect
vegetarian main or side dish.
Things Youll Need
1 cup whole wheat flour
1 lb fresh spinach, chopped
1 small yellow onion, chopped
3 cloves of garlic, chopped
1 tsp of ground nutmeg
salt & pepper
2 tbs butter or margarine
oil for frying
fresh parmesan cheese (optional)
Cut the ends off of 4-6 medium sized ripe plantains and peel. Use a filet knife to cut plantains length-wise into thin slices.
The first time I tried making this some of my slices were too thick and I couldnt use them later so be mindful of your thickness.
Heat your oil (about a 1/4 inch deep) in your pan over medium-high heat. Fry plantain sliced for about 2-3 minutes on each side or until golden brown. Remove and place on kitchen paper. Reserve oil.
In separate pan melt butter and sauté onion and garlic until soft. Add spinach and nutmeg and heat until leaves are wilted and bright green. Drain in sieve and press out excess moisture. Set aside.
Make loops with cooled fried plantain slices and hold together with toothpicks. Stuff with spinach mixture and set aside.
Place beaten eggs and wheat flour in separate bowls and reheat oil in frying pan (add more oil if needed). The easiest way to dip and dust the rounds are to dip one side of the round in the egg was and place on the plate of wheat flour. Then use a baking crush to brush top with egg and sprinkle flour on that side. Place in frying oil and fry just until the outside is crispy (30 seconds to a minute). Remove and drain on kitchen paper.
Try these with a side of mango chutney or avocado to add a little something extra. Enjoy!