• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 10

    Green Plantain and Cheese Patties (Empanadas de Verde)

    Empanadas de Verde are a staple in Ecuador as an easy but satisfying breakfast or mid-day snack. Boiled green plantains are mashed with their own starchy cooking liquid and a bit of butter and salt for a delicious, and naturally gluten-free dough. Although you can use a variety of filings, a bit of melty queso fresco is a perfect choice. And no special equipment is needed to fry these up, our skillet will do the trick. 

    green plantains, peeled and cut into thirds
    unsalted butter
    queso fresco, crumbled
    kosher salt, to taste
    vegetable oil, for frying
    Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper and set aside.
    Put the plantains in a large non-stick pot and cover with cold water. Bring the water to a boil and cook the plantains on medium heat until soft, about 20 minutes.
    Transfer the cooked plantains to a large bowl. Reserve the water.
    With a potato masher, begin mashing the plantains, and while they are still hot, add the unsalted butter. Season with salt.
    Gradually add up to 1 1/2 cups of the cooking liquid to the plantains, mashing, until the mixture achieves a pureed consistency, with only a few small chunks. The mixture will be sticky to the touch, but cohesive enough to handle.
    Shape the mixture into patties about the size of the palm of your hands. Make a dent in the middle and add some crumbled queso fresco. Close the patties, ensuring the cheese stays inside.
    In a large skillet, heat up about 2 tablespoons of vegetable oil. Fry the patties, in batches using more oil as needed, until both sides are golden brown. The empanadas will have a hard crust on the outside, and should make a noise when tapped with a fork.
    Place the fried patties on the prepared baking sheet, and bake them until warm through and the cheese is melted, about 10 minutes.
    Serve with hot coffee for breakfast or as an afternoon snack.

    The base number of servings for this recipe is 10

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