Smoked Fish Patties

Dinner, Plantains No Comments »


This recipe is an old Estonian one that I modified.


  • 1-2 smoked fish, cleaned
  • 1 large or 2 medium boiled plantains
  • 2 eggs
  • 1 onion
  • salt, pepper, Monterey steak spices
  • bacon or oil for frying onions and later patties


As you see, one main ingredient is my favorite – plantain. I substituted boiled potatoes and it worked wonderful. Obviously potatoes can be used, if it is more convenient.

You need one large or two small smoked fish, any will do.


Clean fish and peel the plantains. Chop onions small and fry with bacon or in oil until soft and golden. Let cool. While onion is cooling, grind the fish and plantains. I use old fashion meat chopper for that purpose, but I am sure food processor works as well. Mix all the ingredients together and add spices to taste. Form small patties and fry in oil 2-3 mins per side. Serve with smashed plantains, or Ratatouille, or any other favorite vegetable side dish.

Garlic Smashed Plantains

Dinner, Plantains No Comments »

This post will start a new series of post of foods that can be made from plantains.  I have found plantains to be a very versatile fruit/vegetable. It lends well for side dishes and also for desserts. For side dishes, I use the green/raw fruits and for desserts either ripe or overripe fruits.

This here is not really a recipe but more of my method of preparing the dish.  It all starts with the bunch of plantains:

For the garlic mashed plantains, pick all the green ones and boil them in their skin like potatoes for 30 – 45 minutes, depending how skinny or fat their are.  We will cook them some more before eating, hence it would not be a problem if they are slightly undercooked.  This step can be done a day or two earlier and cooked plantains can be refrigerated until ready for use.  In fact, I usually boil a big pot of them at once, so that I have them ready to make a dish when ever I want. I have stored boiled plantains in the refrigerator for a week or more and have found no problem using them.

For mashed plantains, for two people, here are the steps:

  • Take as few as 2-3 garlic cloves or as much as half a garlic, clean, cut to pieces and simmer in cooking oil while preparing the plantains.
  • Take 4 cooked plantains, peel them, cut them to small pieces and put them in the pot on the stove top, almost cover them with milk and get the milk to simmer and simmer them for few minutes.
  • Add salt, pepper, any other spices you like in your smashed potatoes, add the roasted garlic and as much or as little of the cooking oil as you want to the plantain mix. The oil will have slight garlicky flavor. Once cooled it is great for salad  dressings or cooking other veggies. It should not go to waste even  if you do not want rich smashed plantains.
  • Turn of the heat and smash everything, as you would your smashed potatoes.

And that’s it. You have a wonderfully flavorful, healthy (plantains are really good for you, better than potatoes) and easy side dish to impress yourself, your family and friends. Bet, if you do not tell, they will not even know it is not potatoes 🙂


Central American Ratatouille

Dinner No Comments »

This was by far the best Ratatouille my husband has made to date. Adding the local ingredients – plantains  and yuccas, made all the difference.


  • Eggplant large or 2 medium
  • Zucchini large or 2 medium
  • 5 medium mushrooms
  • 6 cloves garlic
  • Yucca 1 medium
  • 1 onion
  • 1 cup of chicken or beef stock not salted
  • Carrot one large or 2 medium
  • Plantain 2 large or 4 medium
  • spices (McCormick steak spices mix or salt/pepper)
  • 4 tsp butter
  • 4 tsp olive oil

1. Wash Yucca and boil 30 min

2. Chop eggplant and zucchini, cover with salt for 30 min, wash off salt

3. Dice eggplant, zucchini, plantain and mushrooms, soak in 4 tsp olive oil for few hrs

4. Peel yucca, chop, add spices and soak in olive oil for few hours

5. Dice carrots, saute in 2 tsp butter for 15 min on medium heat in large pan

6. Dice onion and mince garlic add 1 tsp butter add to carrots for another 10 min or until the onion turns translucent

7. Meanwhile heat up the broth until it begins to simmer, add to large pan and stir

8. Add eggplant, zucchini, yucca, plantain and mushrooms to the mix, add 1 tsp butter, cook 15 min on medium heat

9. Stir in spices keep on low heat for 2 min

10. Serve and enjoy 🙂

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