Guatemalan snack
1. Blend beans and put the blended beans in a deep skillet with oil and bring to a boil. Simmer for a few minutes then transfer to another container to cool (they’ll thicken as they cool).
2. Cut your plantains into 2 inch pieces, leaving the skin on. Put them in a large pot with cinnamon stick and fill about half way with water (plantains won’t be completely submerged). Bring to a boil and simmer for a few minutes until plantains are starting to soften but not so soft that they fall apart.
3. Peel and put in a container to mash. If you have a potato ricer or food mill this will be a whole lot easier, we had neither so we used a mug, some forks and a masher to get out all the clumps.
4. Once the plantains have cooled. Take a palm sized amount and shape it into a thick pancake/tortilla shape.
5. Place about a 1/2 tbsp to 1 tbsp sized amount of beans in the middle and close the pancake/tortilla shape.
6. Pinch the edges together and smooth with your fingers into a roundish egg shape. Repeat until you run out of beans or plantains.
7. Heat oil in a skillet. Place rellenitos in hot oil and fry all around.
8. Once they are golden brown all around (okay if a little burnt), place them on a paper towel to absorb the excess oil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (203g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 287 | ||
Calories from Fat: 59 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.7mg | 0 % | |
Potassium 895.3mg | 24 % | |
Total Carbohydrate 57.5g | 17 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 50.4g | ||
Protein 5.4g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 287
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