Plantain is a great alternative to potatoes when looking for a starchy veg. Full of flavour and nutrients too – particularly magnesium & potassium (like bananas). For these cakes I chose green plantains. These are more starchy and therefore savoury than the yellow versions – sorta like potato. You could use yellow plantains for this recipe too would be really delicious, but obviously sweeter.
Plantains are common ingredient for cuisines in East Africa, West and Central Africa, Central America, the Caribbean Islands and northern, coastal parts of South America so for my flavourings I choose coriander leaf, chilli flakes and allspice which are often used in these cuisines (allspice is a key ingredient in Jamaican Jerk Chicken for example). I could have been more daring with the level of flavour and I think that a bit of spice from ground coriander or cumin would have been delicious too.
I love tuna a bit more than the responsible-aspiring-sustainability-crusader-me should. Sorry about that. I practically grew up on tuna. Anyway, to ease my conscience I now try not to eat it more than once or twice a week and when buying tuna it goes without saying that Id buy one that’s been sustainably sourced and is pole&line caught. Canned in olive oil is the best you can do. Waitrose own brand is a superb range (I love their sardines and mackerel too).
I served these for breakfast topped with a poached egg, but since the plantain is a starchy carb, and the tuna a good source of protein, these tuna cakes would make an excellent post workout snack (in fact the reason why I dreamt them up). They keep well cold.
Ingredients (serves 2)
- 1 green plantain, peeled and grated
- 1 tin (200g) of tuna in olive oil, drained
- Pinch Himalayan salt
- Spices and herbs of choice: I used chopped coriander, pinch chilli flakes, and 1 tsp allspice
- 2 Tablespoons coconut flour
- 1 egg white to bind
- Coconut oil to fry
- Fresh greens (such as rocket) and a poached egg to serve
- Place the grated plantain and tuna in a bowl and mix well. Add a pinch of salt and flavourings of choice and mix.
- Next add 2 Tablespoons of coconut flour and the white of an egg to bind the mixture together (Keep your yolk for making mayonnaise or for adding to your bone broth!)
- Pull the mixture into a dough ball, divide into 4 and make 4 flat cake patties.
- Heat the coconut oil (or butter) in a large frying pan, and when sizzling add the cakes. Turn the heat to medium low so the cakes don’t burn and cook for 4-5 minutes on each side.
- Meanwhile poach your egg and prepare any sides.
- When the cakes are browned nicely on both sides plate up with your poached egg and devour!