Plantain Patties – Sidekick or Star on the Plate

I published this post exactly five years ago, on April 5, 2019; plantain patties are so versatile, and easy to make, I wanted to share this recipe again.  Plantain patties may be a showy dish on their own (photo at the top of this post), or served as a side with a salad, protein or grain.

This is another example of the many ingredients that may be transformed into delightful patties in Mexico (for example, see my cheesy potato patties).  There is a very precise record of when and how bananas were introduced to Mexico.  In 1554, Vasco de Quiroga, the first Bishop of the Mexican state of Michoacan, brought some plants back with him after a short stop in Santo Domingo, on his way back from a trip to Europe.  Later on, the slave trade from Africa to Mexico, established plantain as a staple during Spanish colonial times.  Bananas and plantain are nowadays main crops all along the coasts, also in Southern Mexico, especially in the state of Tabasco, where this recipe originated.

Plantain Patties – Gorditas de plátano macho

Printable recipe: Plantain Patties

Ingredients

2 plantain, ripe*
Pinch salt
½ cup fresh cheese, such as Cotija, panela or feta; crumbled
Oil, as needed
Mexican cream (or equal parts of sour cream and whipping cream), to serve
Red spicy sauce, optional (click here for my recipe)

* Important: Choose plantain as ripe as possible, even with black spots (see photo below); if not available, let green plantain rest in a cool spot away from direct sunlight until they turn yellow and develop a dark tone.

Wash plantain, trim ends, and cut into halves (photo below, left); bring water to a boil in a pot, then add the plantain halves (photo below, right):

Let cook until the flesh swells and the peels start to burst; remove to a bowl, and peel carefully (photo below, left). Mash the flesh with a fork (photo below, right):

Flatten the mashed plantain to cool faster. Score with the fork to mark eight sections; season with a pinch of salt (photo below, left).  Spread one drop of oil on hands, then take one section of mashed plantain, forming a ball, then flattening into a disc; scoop about one tablespoon of crumbled cheese onto the centre of the disc (photo below, right):

Close plantain mash around the cheese, then flatten again to form a patty, about half an inch (1.25cm) thick. Place on a plate, then repeat with the rest of the sections (photo below, left).  Pour enough oil to cover the bottom of a large frying pan over medium heat; once hot, reduce heat to medium/low, and fry patties in batches, flipping once, until golden brown on both sides (photo below, right):

Transfer to a plate lined with paper towels. Serve drizzled with cream with a side of red spicy sauce (optional), either as an appetizer (photo at the top of this post), as a first or second course with a side of Mexican white rice, or as a side, shown below with pork centre loin and tomatoes:

Growing up in Mexico City, I only enjoyed plantain either sliced and fried, or roasted whole until the peel had almost turned to ash; here in Canada, these patties were an instant hit with my family.  It’s irrelevant what type of cheese is used as a filling, almost any kind will work well; fresh cheese keeps its shape for a clean bite, but some melty mozzarella could add a little fun to it.

---

I am joining Fandango’s Flashback Friday for April 5, 2024.

I am bringing my recipe to Full Plate Thursday #688 with Miz Helen @ Miz Helen’s Country Cottage.

---

I am also sharing my post at Thursday Favourite Things #654, with Bev @ Eclectic Red Barn, Pam @ An Artful Mom, Katherine @ Katherine’s Corner, Amber @ Follow the Yellow Brick Home, and Linda @ Crafts a la Mode.

---

I am joining Fiesta Friday #531  with Angie @ Fiesta Friday.

---