Bring a large saucepan of salted water to the boil, add the plantain and boil for 15-20 minutes or until soft. Drain.
Place the plantain, chickpeas, spring onions, scotch bonnet, ginger, garlic, coriander and mint into a food processor, and season with a pinch each of salt and pepper.
Pulse the mixture together until coarse, the scrape into a large bowl. Bring the mixture together with your hands, then evenly divide into equal-sized patties.
Heat three tablespoons of olive oil in a large frying pan over a low-medium heat. Add the patties (in batches if necessary, adding more oil if needed) and fry for 3-4 minutes, until golden and lightly crispy.
To make the salad, put the cucumber, radish, spring onions and coriander into a large bowl. In a separate bowl, mix together the white wine vinegar, molasses and ground allspice. Slowly drizzle in the olive oil, whisking continuously until emulsified. Pour the dressing over the salad, reserving a little for serving and toss together.
To serve, place the dressed salad in the centre of serving plates, top with the hotcakes and an extra drizzle of dressing.
Bring a large saucepan of salted water to the boil, add the plantain and boil for 15-20 minutes or until soft. Drain.
Place the plantain, chickpeas, spring onions, scotch bonnet, ginger, garlic, coriander and mint into a food processor, and season with a pinch each of salt and pepper.
Pulse the mixture together until coarse, the scrape into a large bowl. Bring the mixture together with your hands, then evenly divide into equal-sized patties.
Heat three tablespoons of olive oil in a large frying pan over a low-medium heat. Add the patties (in batches if necessary, adding more oil if needed) and fry for 3-4 minutes, until golden and lightly crispy.
To make the salad, put the cucumber, radish, spring onions and coriander into a large bowl. In a separate bowl, mix together the white wine vinegar, molasses and ground allspice. Slowly drizzle in the olive oil, whisking continuously until emulsified. Pour the dressing over the salad, reserving a little for serving and toss together.
To serve, place the dressed salad in the centre of serving plates, top with the hotcakes and an extra drizzle of dressing.
