These delicious vegan plantain cutlets are really easy to make with a few basic ingredients. It doesn’t involve frying vegetables to mix in and baking makes them heathier!
Plantains look like big bananas but unlike bananas they have to be cooked! The texture resembles a mixture of potatoes and banana and it’s quite starchy. Like bananas, they can be quite sweet and soft as they get ripe and when they are green they are harder and less sweet.
There are many grocery shops that sell plantains in London, often inexpensive. I usually get three plantains for £1.20 from my local shop that serves me two cooking. If they are not available in your area, search online stores, I am sure you can find them!
I recently created a video about my favourite way to cook plantains to share the recipe, which I have loved for years ever since I tried this dish for the first time. I am keen on plantains in curry or stew but love cooking them in this kind of simple ways! Take a look at my other vegan plantain recipes – VEGAN CREAMY PLANTAIN LASAGNE, OVEN PLANTAIN FRIES, VEGAN FRIED PLANTAINS.
Ingredients needed for this recipe (5-6 cutlets)
- Plantain (medium ripe or ripe)
- Potatoes
- Garlic puree
- Vegan cheese
- Salt
- Black pepper
- plain flour
- Corn flour
- Water
- Bread crumbs
- Vegetable oil or any other unflavoured cooking oil
How to make Vegan plantain cutlets
- Boil the potatoes in salted water until soft. Skin and chop the plantain.
- Mash the boiled potatoes in a bowl with the chopped plantain. If your plantain is too hard to mash, microwave to soften for 1 or 2 minutes.
- Add the garlic puree, chopped vegan cheese, salt and pepper and mix to combine well.
- Prepare a bowl of cornflour + water mixture, a bowl of flour and a plate of bread crumbs alongside the mashed mixture.
- Form the mashed mixture into 5 to 6 cutlets shapes and coat each one with the flour.
- Coat each one with the corn flour mixture very quickly and then coat with the bread crumbs. Do this one by one.
- Put them in the freezer for about 30 minutes until the outer surface is solid enough to coat with the oil.
- Coat each one with the oil and place them on a baking tray, cook for 30 minutes in the preheated oven at 200°C (gas mark 6). Don’t forget to flip over halfway through cooking to make sure both sides are golden.
I served the cutlets on vegetable fried rice with drizzle of miso sauce, which which went down really well and used one of the leftovers in a sandwich for my son’s packed lunch 🙂
Vegan Plantain Cutlets
Ingredients
- 1 large Plantain medium ripe or ripe
- 5 small Potatoes chopped in half
- 2 tsp Garlic puree
- 40 g
Vegan cheese Chopped into small chunks or use grated one - 1/2 tsp Salt
- 1/4 tsp Black pepper
- 80 g Plain flour
- 2 tbsp Corn flour
- 80 ml Water
- 70 g Bread crumbs
Instructions
- Boil the potatoes in salted water until soft. Skin and chop the plantain.
- Mash the boiled potatoes in a bowl with the chopped plantain. If your plantain is too hard to mash, microwave to soften for 1 or 2 minutes.
- Add the garlic puree, chopped vegan cheese, salt and pepper and mix to combine well.
- Prepare a bowl of cornflour + water mixture, a bowl of flour and a plate of bread crumbs alongside the mashed mixture. Form the mashed mixture into 5 to 6 cutlets shapes.
- Coat each one in the flour, then *the corn flour mixture very quickly and lastly coat in the bread crumbs. Do this one by one.
- Line them on a plate and pop in the freezer for about 30 minutes until the outer surface is solid enough to coat with the oil.
- *Coat each one with the oil with a brush or by hand and place them on a baking tray, cook for 30 minutes in the preheated oven at 200°C (gas mark 6). Don't forget to flip over halfway through cooking to make sure both sides are golden.
- Serve hot with sauce such as ketchup, brown sauce and your homemade sauce!