Plantain Burger

These plantain burgers are a must try for anyone who loves plantain. They are naturally sweet with a savoury element thanks to the chickpeas. Totally vegan friendly, contains no gluten, delicious, flavoursome and a must try!

Course Appetiser

Cuisine Caribbean

Prep Time 30

Cook Time 30

Total Time 1

Servings people

Calories 329kcal

Author Charla

Ingredients

1 very small onion chopped
3 garlic cloves minced
2 ripe yellow plantain with dark spots, cooked
3 cup chickpeas (425g)(15oz, drained and rinsed)
1 cup gluten free breadcrumbs (100g) or use coarsely grained gluten free oats
1 small carrot grated
1 tablespoon red pepper flakes (15g)
1 tablespoon paprika (15g)
1 tablespoon parsley (15g)
8 sprigs thyme stem removed or ½ tablespoon dried thyme (7.5g)
1 teaspoon ground coriander (5g)
1 teaspoon black pepper (5g)
½ teaspoon chilli (2.5g) flakes or powder
1 teaspoon pink salt (5g)
2 tablespoon olive oil (30g)
olive oil for cooking

Instructions

Add the olive oil to a skillet on medium heat.
Saute the onion and garlic until it is soft and translucent then set aside.
Place the cooked plantain in a medium sized bowl then use a fork or potato masher to crush the plantain into a soft puree.
Transfer the plantain to a food processor with a fitted S blade.
Now add the chickpeas along with the cooked onion, garlic, breadcrumbs, carrot, red pepper flakes, thyme, ground coriander, parsley, paprika, black pepper, chilli and pink salt.
Pulse the chickpeas so it is almost soft with a few chunky pieces of chickpeas.
Once done, do a taste test of the vegetable burger mixture and adjust the seasoning if required. The overall mixture should be slightly sticky NOT WET. If it is too wet then add more breadcrumbs, 1 tablespoon at a time.
Form the mixture into equal sized balls (you should get about 4-8 ) depending on the size.
Roll each ball in the palm of your hands then press down to form a disc shape and repeat the above step with the rest of the balls.
Place the patties on a non stick tray then place in the freezer for up to an hour.

To air fry

Preheat the air fryer basket for 5 minutes.
Place a non stick liner (if you have them in the basket then lightly coat it with oil
Place the patties in the basket (you may need to do this in batches).
Brush the sides and top with olive oil.
Air fry the burgers at 180c/356f for 14-16 minutes turning over half way through then coating the top side with more oil.

To oven bake

Preheat the oven 190c/375f/gas mark 5
Lined a baking tray with parchment paper and lightly grease it with some olive oil
Place the patties on the greased paper then brush the sides and tops with oil
Oven bake the burgers for roughly 30 minutes or until they become slightly golden
Turn them over half way through and lightly coat the tops with oil

To shallow fry

Preheat a medium sized skillet/frying pan with enough oil to cover the surface.
Fry each side for a few minutes per side, moving the pan from side to side and basting the patties with oil to ensure it is completely cooked through.

Notes

If you cannot find any red pepper flakes then use a tablespoon of very finely chopped red bell pepper.
Remember, NOT to use an overripe plantain (skin is black). For best results use plantain that is yellow with some dark spots.
Be sure to put the burgers in the freezer to assist with firming them up.
Before forming the burgers, do a taste taste and adjust the seasoning if you need to.
Freeze any unused patties BEFORE cooking them NOT after. They should hold up for about 1 month - place on a tray lined with parchment paper and wrap with saran (cling film).
Remember to coarsely grind the oats first. You will want to use a coffee/spice grinder to do this.
To make things more cost effective, use dried chickpeas (just cook them for 20 minutes in the Instant pot).

Nutrition