Bet you haven't had plantains like this🤤

Okay, so I've been looking for new dinner ideas, and let me tell you, I stumbled upon a winner with these plantain patties! If you're like me and love plantains but want to try something beyond just frying them, this plantain patty recipe is a must-try. It's surprisingly simple, and the results are incredibly satisfying. I started with firm plantains, which are perfect for shaping. The key is preparing them right. First, you'll want to boil them for about 6 minutes on high heat after you've peeled and cut them into manageable slices. This makes them soft enough to mash but still firm enough to form into patties. After boiling, drain them well and mash them thoroughly. Some people like to add a pinch of salt to the mash, which I found really brings out the flavor of the plantains. Now, for the filling – this is where the magic happens! I used about 1 cup of shredded cooked chicken (you can use leftover rotisserie chicken, it's super convenient!). To make it creamy and bind it together, I mixed in some cream of chicken soup. Don't knock it 'til you try it – it adds so much flavor and moisture! A little sprinkle of parsley flakes gives it a nice aroma and visual appeal. For the outer coating, I used 2 cups of flour and an egg to help everything stick together and get that perfect crispy crust. Once your mashed plantain is ready and your filling is mixed, it's time to make patties. Take a small amount of mashed plantain, flatten it in your hand, add a spoonful of the creamy chicken mixture to the center, and then top with another small amount of plantain mash. Carefully seal the edges and shape it into a patty. You can make them round, oval, or whatever shape you prefer. I usually aim for a size that's easy to handle and fry. After shaping, lightly coat each patty in flour – this really helps achieve that golden-brown crust when frying. Then, it's straight to the skillet! I fry them in a bit of oil over medium heat until they're golden brown and crispy on both sides. The smell alone is enough to get your mouth watering! And here's a pro-tip from my kitchen: for an extra burst of flavor, I love to drizzle with ranch after they're cooked. It's totally optional, but trust me, it adds a delicious tang that complements the sweet and savory flavors of the plantain and chicken perfectly. These green plantain patties are now a staple in my dinner rotation, and I hope you love them as much as I do!