VeganYoutiao
35 min · 759 kcal · Breakfast · American
American
Mofongo
The Puerto Rican classic: green plantain fried until tender, then pounded in a wooden pilón with garlic, olive oil and crisp pork cracklings, pressed into a dome and served hot.
Method
- Trim the ends from 1 green plantain, slit the skin lengthways and peel it away with a knife, then cut the flesh into rounds about 2.5 cm thick.
- Soak the rounds for 15 minutes in cold water with a good pinch of salt so they stay pale and season through. Drain and pat completely dry.
- Pour the frying oil into a deep heavy pan to a depth of about 5 cm and bring it to 165C. Fry the plantain rounds for 7 minutes, turning once, until they are pale gold and a knife tip slides through easily — they should be tender inside, not crisp. Lift out onto kitchen paper.
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975kcal
6gprotein
96gcarbs
64gfat
7gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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