VEGAN
Coco-Nutty Garlic-Kissed Plantain Patties
Perk: There’s a short, no-cook version you can whip up in minutes.
Nutrition Perk: Your heart is longing for healthy protein, not hamburgers, and this recipe is packed with it. In fact, large epidemiological studies show that people consuming nuts 4 times a week have a 37% reduced risk of coronary heart disease compared to those who seldom eat nuts.
LONG VERSION
Ingredients
Patties
4 small plantains or green bananas (3 cups mashed)
½ C spelt flour
1 t baking powder
Nutty Filling
2 C cashews
3 T lemon juice, fresh squeezed
6 T olive oil
5 garlic cloves
¼ C shoyu (or soy sauce)
Veggie Topping
½ C cilantro, chopped
½ bunch green onions, ¼ inch slices
½ C carrot, grated
¼ C or more coconut oil, for sautéing
Directions
Cut ends off plantains and score sides. Boil in large pot for 20 minutes (until you can easily poke a fork through them). Drain and let cool a bit.
Remove peels and mash with a fork or masher. Add flour and baking powder to plantains to create a dough. Roll into four balls and then into 5” patties on a floured counter or cutting board.
Combine cashews, lemon, shoyu, garlic, and oil in a food processor/blender and process until smooth.
Heat a small amount of coconut oil in a skillet over medium and fry cakes until golden brown. On plate, cover with nutty filling and veggie toppings. Serve hot.
SHORT VERSION
Skip the patties, and just use the filling mixture and veggies in wraps. I’ve even found a decent gluten-free variety if your intestines insist upon it like mine do.
Submitted by Kristine from Ankle-Biting Terrier. Facebook: http://www.facebook.com/home.php?#!/profile.php?id=555344267 Twitter: @flybyshooting
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Photo Credit: Kristine
