← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 4 green (unripe) plantains, peeled and cut into 4 cm chunks
• 50 g Butter
• 150 g queso fresco or grated mozzarella, crumbled
• ½ tsp Cumin (optional)
• ½ tsp Salt
• 4 tbsp vegetable oil, for frying
• 100 g cooked chorizo or crispy pork, chopped (optional)
• 4 eggs, fried, to serve

Method

1. Cover the plantain chunks with salted water and boil for 20–25 min, until completely soft when pierced.
2. Drain and, while still hot, mash with the butter, salt and cumin (if using) until mostly smooth with a few chunky bits.
3. Work in the cheese (and chorizo, if using). With damp hands, squeeze the mixture into 8 tight balls the size of a tennis ball.
4. Heat the oil in a frying pan over medium heat and fry the bolones for 6–8 min, turning, until golden and crisp all over.
5. Serve hot with fried eggs, and coffee or a fresh juice.

Tips

• Green plantain is starchy, not sweet; if they are yellow, the balls won’t hold.
• With chorizo or chicharrón mixed in it becomes the mixto version, and is no longer vegetarian.

Sources

Written in our own words after cross-checking these recipes:

Laylita’s Recipes Curious Cuisiniere