Ingredients

  • 1 plantain, peeled and cut into quarters
  • 1 x 400g tin of chickpeas, drained and rinsed
  • 3 spring onions, finely chopped
  • ¼ Scotch bonnet chilli, finely chopped
  • 1 tablespoon fresh root ginger, finely grated
  • 1 garlic clove, finely grated
  • 1 small handful coriander, roughly chopped
  • 1 small handful mint, roughly chopped
  • 3-4 tablespoons olive oil
  • Sea salt and freshly ground black pepper
For the salad:
  • 1 large cucumber, peeled into ribbons
  • 200g radish, finely sliced
  • 2 spring onions, finely sliced on the angle
  • 1 small handful coriander leaves
  • 1 tablespoon white wine vinegar
  • 2 tablespoons pomegranate molasses
  • 1/2 teaspoon ground allspice
  • 4 tablespoons olive oil

Method

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.

 

Ingredients

  • 1 plantain, peeled and cut into quarters
  • 1 x 400g tin of chickpeas, drained and rinsed
  • 3 spring onions, finely chopped
  • ¼ Scotch bonnet chilli, finely chopped
  • 1 tablespoon fresh root ginger, finely grated
  • 1 garlic clove, finely grated
  • 1 small handful coriander, roughly chopped
  • 1 small handful mint, roughly chopped
  • 3-4 tablespoons olive oil
  • Sea salt and freshly ground black pepper
For the salad:
  • 1 large cucumber, peeled into ribbons
  • 200g radish, finely sliced
  • 2 spring onions, finely sliced on the angle
  • 1 small handful coriander leaves
  • 1 tablespoon white wine vinegar
  • 2 tablespoons pomegranate molasses
  • 1/2 teaspoon ground allspice
  • 4 tablespoons olive oil

Method

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.