Savory plantain patties seasoned with cilantro, parsley, and leek, coated in cornflakes. They are so delicious that you’ll keep asking for more.
You know how, after watching many episodes of Chopped, you wonder about unconventional food combinations from your pantry that might work? This plantain patties with cornflakes recipe was inspired by that idea. I wondered about plantains but crunchies but seasoned that I can eat with a dressing on the side. There’s something truly delightful about plantains that I can’t resist!
Whether they’re boiled to perfection or fried until crispy, they never fail to satisfy my cravings. But if I had to choose a favorite, sweet plantains, take the crown! Their rich flavor and caramelized sweetness make every bite feel like a little celebration. What’s not to love?
I remember eating original cornflakes when I was growing up, and what stood out to me was their crunchiness. Nowadays, my kids prefer frosted flakes, so we always keep a box of them in the pantry. On my first attempt to make these patties, I used frosted flakes, but the added sugar made them way too sweet. So, I decided to revert to plain cornflakes instead.
When it comes to seasoning, the possibilities are endless. You can use any of your favorite spices. The variety and quantity of spice combinations are limitless, so feel free to experiment with them.
How do you pick the right plantain?
First, choose plantains that are yellow with a few dark spots. They should feel slightly soft to the touch. Unfortunately, some grocery stores in my area do a poor job of preserving plantains. The temperature fluctuation from the warm climate where they originate to being frozen and then thawed in the grocery store can prevent them from ripening properly. As a result, you might find a plantain that appears yellow on the outside but is still hard on the inside, making it inedible.
I place the unripe green plantains in a dark area of my house where the temperature is at least 72 degrees. During colder weather, the oven drawer can be a good option (just a suggestion). Just make sure you don’t forget about them, or you might find yourself wondering where the fruit flies are coming from! ☺
How to make plantain patties with cornflakes?
Two plantains are sufficient for four people, as they fill your stomach quickly. After eating a couple, I was full. They can be eaten as a snack or to go along with some fish or grilled meat.
The mixture was seasoned with cilantro, parsley, ginger, green onions, and leeks (only the white part). I made sure not to add too many green onions or leeks to avoid overpowering the patties. For the number of plantains, two green onions were enough. Including a leek is important to enhance the flavor without making it too oniony.
Make sure to taste the mixture and adjust the seasoning before forming patties. You can always add more plantains to balance the flavor. Be sure to season with salt and pepper; otherwise, they will be bland.
Other recipes that you might like:
African beignets with raspberry sauce
Savory cake with chorizo and peppers
Winter salad with beets and carrots
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Plantain patties with cornflakesPlantains
- Prep Time: 20 min
- Cook Time: 5 min
- Total Time: 25 min
- Category: snack, lunch, dinner
- Method: Boiling, frying
- Cuisine: african
- Diet: Vegetarian
Description
Plantain patties are so flavorful, easy to make, and a new, fun way to eat plantains. I love ginger, but it is not a must. I hope you enjoy this recipe!
Ingredients
2 ripe plantains
1 leek (only the white part)
2 Tbsp Parsley
1 Tbsp Cilantro
½ tsp Fresh ginger root (minced)
2 Green onions (chopped)
Salt and pepper
1 bowl of cornflakes
Olive oil
Assembly:
Flour
3 eggs (beaten)
Salt & pepper
Instructions
1. Boil the plantains with the skin until they are soft by still firm.
2. Remove the water from the pot and the skin from the plantains.
3. In a mixer, put the plantains with the rest of the ingredients and a tablespoon of olive oil.
4. Mix it in pulses until everything is well blended but not runny. It should have the consistency of a potato salad. (Alternative: you can mix the herbs before with a mixer and incorporate them into the plantains by mashing with a fork).
5. taste it and adjust the seasoning if needed.
6. Roughly crush the cornflakes in a plastic bag with a bottle or meat tenderizer. Put them on a baking sheet or a flat surface. Add salt & pepper.
7. Make patties medium size not too thin.
For Assembly:
-Coat the patties with flour, eggs, corn flakes in that order.
8. Lightly fry them in vegetable oil for 3 min just to get a light golden color on them.
This was our first time trying plantains and it didn’t disappoint!
The ginger brought a little bit of heat to the dish but is wasn’t too much and I loved them.
This makes me happy!
I love patties in any way, shape or form, but these are so unusual! I loved the sweetness from the plantain coming through and the super crunchy cornflake coating! I’ll be making them again with different additions of veggies inside, they are just so good.
I am glad you enjoyed them 🙂
Made these as an afternoon snack for my hungry teens and it didn’t last very long! Delish!
what a fun and interesting take on making these plantain patties. they were really tasty and crispy!
Thank you!
Oh my, I love plantains but usually only cook them one way and put whip cream on them. This recipe caught my eye and I’m so happy to have another way to cook them now.
I have never tried them with whip cream. Makes me curious!