Plantain Beef Croquettes


2-3 ripe plantains

1 lb ground beef

Salt or seasoning mix of choice

Chef Blend) 1/2 teaspoon of each (cumin, sweet paprika, thyme, sage, white pepper, onion, garlic)

Chives, diced

4 cups canola oil (for frying)

1 C shredded mozzarella cheese

½ C cornstarch

Hot sauce (for serving)


Peel and cut ripe plantains into slices (to make peeling easier, slice the ends off first).

Fill a large stockpot with water and bring to a boil. Salt the water using a pinch of sea salt (no more than one teaspoon) and then add plantain pieces. Boil until tender, about 15-20 minutes depending on the size and ripeness of your plantain (if you’re using still-green plantains, they will need to boil for approximately 30 minutes). While boiling, the plantains will turn deep yellow in color and become tantalizingly sweet. Skim any foam that forms on the surface during cooking.

To test tenderness, remove a plantain from the pot with tongs and insert a fork like you would if you were making mashed potatoes. The fork should easily prick the plantain with little resistance. If you notice white spots on your plantains, allow them to boil for a bit longer.

While your plantains are boiling, heat a heavy-bottomed saucepan over medium heat and drizzle lightly with oil. Add 1lbs of ground beef and your choice of seasoning blend, cooking until browned. When the beef is nearly finished cooking, add a sprinkling of cornstarch to the pan to absorb the grease, adding more as necessary until the majority of the grease has been soaked up. Set aside.

When your plantains are tender, drain and transfer to a plate. When cooled slightly, mash thoroughly with a mortar and pestle. Gradually add cornstarch to the mashed plantains until they achieve a slightly tacky dough-like consistency and can be formed into balls.

Using your hands, form your plantain “dough” into cups and fill with mozzarella cheese and the cooked beef, plus a sprinkling of chives.

In a Dutch oven or fryer, add several cups worth of cooking oil and bring to a boil. When the oil is ready, carefully submerge 6 plantain balls at a time and cook for 4-5 minutes until golden brown. Salt to taste and serve with hot sauce of your choice!

Yes, these can be air fried! Set to 425 and air fry for 5 minutes!

Plating : Serve a couple a time with fresh Parsley and hot sauce

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