Caribbean Plantain & Black Bean Patties with Mango Salsa
By Olivia Buckley
Co-Founder & Biomedical Scientist
Prep Time
20 mins
Servings
4 Servings
Cook Time
25 mins
Difficulty
Medium
Crispy plantain patties encase a smoky black bean filling, served with a bright mango salsa for contrast. This vegan, budget-friendly recipe is quick enough for a weeknight.
Ingredients
500g Ripe plantains, peeled and cut into chunks
400g Canned black beans, drained and rinsed
120g Red onion, finely chopped (80g for patties, 40g for salsa)
2 cloves Garlic cloves, crushed
25g Fresh coriander, finely chopped (15g for patties, 10g for salsa)
1 tsp Ground cumin
1 tsp Smoked paprika
40g Chickpea flour (gluten-free binder)
45ml Lime juice, 30ml for patties, 15ml for salsa
1 tsp Salt
1/2 tsp Black pepper
2 tbsp Olive oil, for frying
250g Ripe mango, peeled and diced
80g Red pepper, finely diced
1 small (10g) Fresh chilli, deseeded and finely chopped (optional)
Method
Step 1
Place the plantain chunks in a saucepan, cover with cold water and bring to the boil. Reduce to a simmer and cook for 12-15 minutes until tender. Drain and mash in a bowl until mostly smooth; set aside to cool slightly.
Step 2
While the plantain cooks, roughly mash half the black beans in a bowl with a fork, leaving the rest slightly textured. Set aside.
Step 3
Heat 1 tbsp of the olive oil in a frying pan over medium heat. Add 80g finely chopped red onion and the crushed garlic and sauté for 4-5 minutes until soft and translucent. Stir in the ground cumin and smoked paprika and cook for 30 seconds to release the aromas. Remove from the heat to cool a little.
Step 4
In a large mixing bowl combine the mashed plantain, mashed black beans, the sautéed onion and spice mix, chickpea flour, 30ml lime juice, 15g chopped coriander, salt and black pepper. Fold in the remaining whole black beans to give texture. Mix until a sticky, workable mixture forms. If too wet, add a little extra chickpea flour.
Step 5
Chill the mixture in the fridge for 10 minutes to firm up, then shape into eight even patties (about 8 cm diameter) using slightly wet hands to prevent sticking.
Step 6
Heat the remaining 1 tbsp olive oil in a clean frying pan over medium heat. Fry the patties for 3-4 minutes each side until golden and crisp. Alternatively, for fewer calories, bake on a lightly oiled baking tray at 200ºC for 10-12 minutes, turning once halfway.
Step 7
Meanwhile make the mango salsa: combine the diced mango, 80g diced red pepper, 40g finely chopped red onion, chopped chilli, 15ml lime juice and 10g chopped coriander. Season with a little salt and mix gently.
Step 8
Serve two patties per person with a generous spoonful of mango salsa, extra coriander and lime wedges if liked.
Nutritional Information
Per serving:
Energy - 395kcal
Protein - 10.5g
Carbohydrates - 75.7g
Fat - 9.3g
Fibre - 9.9g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
For a lower-oil option bake the patties at 200ºC for 10-12 minutes, turning once. If mixture feels loose, chill before shaping or add a further 1 tbsp chickpea flour.
