Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel 2 medium-ripe plantains and grate them into a large mixing bowl.

2. 2

   In a separate skillet, sauté 0.5 cup finely diced white onion in 1 tablespoon of olive oil over medium heat for 3 minutes until softened.

3. 3

   Add 250 grams of lean ground beef to the skillet and cook, breaking it up, until browned, then drain any excess fat and mix in 1 teaspoon ground cumin, 0.5 teaspoon ground coriander, 0.25 teaspoon ground cinnamon, 0.5 teaspoon Lebanese seven-spice blend, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.

4. 4

   Combine the seasoned ground beef mixture with the grated plantains, 0.25 cup finely chopped fresh parsley, and 0.25 cup all-purpose flour in the mixing bowl, kneading gently until well combined.

5. 5

   Shape the mixture into 12 small, uniform patties, each about 2 inches in diameter and 0.5 inch thick.

6. 6

   Heat 4 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).

7. 7

   Carefully deep-fry the patties in batches for 3-4 minutes per side, or until golden brown and cooked through, then remove them with a slotted spoon and drain on a paper towel-lined plate.