Serves: 4-6 / Difficulty: Easy / Time : 20 mins prep + 20 mins cookingÂ
Ingredients
- 200g self-raising flour
- 200g ripe plantain, diced
- 50g nut milk (almond, cashew or other) or water
- ½ tsp sea salt
- ½ tsp Tropical Sun Cayenne Pepper
- 200ml Tropical Sun Sunflower Oil
Method
- Place the self-raising flour, salt, cayenne pepper and diced plantain into a mixing bowl. Rub the plantain into the flour mix until it resembles breadcrumbs
- Add in the nut milk or water to bind the plantain flour into a dough, folding carefully with a spatula
- Divide the dough and shape into golf ball-sized pieces
- Heat the sunflower oil in a chip pan, making sure it does not exceed â…“ the height of the pan
- Gently place a few of the dough balls into the oil and cook on a medium heat, turning occasionally until golden brown all over
- Remove from the heat and break one open to ensure that the dough is cooked all the way through
- Continue until all the dough balls are cooked
Serve With
Delicious hot or cold, serve with a sweet or savoury dip, such as:
Â
Or, as a side dish to a main meal, such as:
About the AuthorÂ
A baker from London, Yvonne Roberts cooks simple, homely foods for her family and friends. She makes cakes and breads on order, including vegan, dairy-free and sugar-free options. If you are based in London and would like to order from Yvonne, get in touch via our contact form.
