Patacones con guacamole – plaintains with avocado dip

Ingredients (serves 2)

  • 250 g tomatoes
  • 3 tbsp lemon juice
  • 1 bunch coriander
  • 150 g spring onions
  • 5 g fresh red chili pepper
  • 2 ripe avocados
  • 1 tsp olive oil
  • 2 – 3 Dole plantains
  • 2 tbsp olive oil
  • Salt and pepper

How it is done

Peel and finely dice the tomatoes, setting some aside for decoration. Wash and dice the spring onions. Deseed and finely dice the chili pepper. Reserve a few coriander leaves for garnishing and finely chop the rest. Peel the avocados, remove the stone and mash the flesh. Now add everything to a bowl and mix together with the lemon juice and olive oil. Season to taste with salt and pepper. Peel plantains, slice thinly and fry in heated oil over a medium heat for around 10 minutes, turning frequently, until crisp and moderately browned. Add salt and pepper. Garnish the guacamole with a few tomato cubes and coriander leaves and serve with the plantains – delicious!

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