Cheese plantain patacones
If you love patacones this is the ultimate version with cheese!
Patacones, also known as tostones, is a popular dish is Latin america made by deep frying green plantains. They are amazing by themselves but you can bring them to the next level by topping them with some cheese, guacamole, sour cream or salsa.
For me they are the perfect side dish for many meals and I often have them with my chilli con carne. They also make for a great and different starter when hosting a dinner party!
In this recipe I am showing you how to make my favourite version which involves shreeding the plantain (as opposed to smashing it to make flat discs as in the traditional version). You are welcome to stop here but I like to bring them to the next level by introducing a later of shredded mozzarella in the middle which after cooking melts and adds extra flavour and texture!
🌱Vegetarian
🍽️ 6 patacones
Ingredients
2 green plantains
Shredded mozzarella
Seasoning: 1 tsp salt, 1 tsp powdered garlic
Method
Peel the green plantains by cutting both ends of the plantain and gently slicing down the entire length of the plantain with the tip of your knife. Do this a few times along the ridges, then peel off the skin.
Cut the peeled plantain in half and then shred the plantain with the shredding side of a grater on a bowl. Add your seasoning and mix well
Lay a square piece of cling film on the kitchen counter and arrange a handful of the shredded plantain on top into a circle. Add another handfull of the shredded mozzarella on top of the plantain in the middle and finally top with another handfull of shredded plantain. Fold every side of the cling film onto the patacon so it is completely covered. Firmly press it with a flat plate or board to flatten the patacon.
Transfer the flat patacones to the freezer for at least 45 minutes so they harden.
Once you are ready to cook the patacones take a frying pan, fill it with olive or sunflower oil (about 2.5cm height) and bring it to medium high heat. Add the patacon and fry on each side for 3-4 minutes until golden brown. Once cooked, remove from the oil and transfer to a kitchen paper to drain off excess oil.
At this point you can keep the patacones in the oven at 160C while you fry the rest so they keep warm
FAQS and Tips
You can store these in the freezer for up to 2 months and then pop them out and fry them once you are ready to have them
