Vegan Plantain Cutlets
These simple and delicious vegan cutlets have lovely flavour of plantain. Enjoy with rice and sauce or in sandwich!
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!
Notes
The leftovers should be stored in a covered container in the fridge up to 3 days.
*When you coat each cutlet in the corn flour mixture, make sure you do this quickly! The cutlet could fall apart when they are soaked in the mixture for too long.
*Make sure each cutlet is well coated in oil for the best result. You could skip the oil but they will come out less crispier.