This recipe was inspired by my love of tostones and a need to switch it up from the “sweet potato bun”.  Simple and flavorful, these plantain buns act as the perfect vessel for burgers, egg “sandwiches”, or anything your heart desires.  I love making a batch of these and reheating them during the week on the stove.  I found this allows their crunch and crispness to return after being stored in the fridge.

Ingredients:

• 4 large green plantains
• 2 eggs
• ¼ cup ghee, melted
• 1.5 tsp salt
• Avocado oil

Directions:

• In a large saucepan, bring water to a boil.
• Line a baking sheet with parchment paper and drizzle with avocado oil.  Preheat oven to 400 degrees.
• Wash plantains, cut ends off, and cut in half, leaving the skin on.
• Place plantains into boiling water (skin on).
• Let boil about 10 minutes or until soft. *
• Drain plantains, peel and cut into chunks.
• Add plantains to a large food processor.
• Add eggs, melted ghee and salt.
• Pulse until smooth**
• Using a large spoon or ¼ measuring cup create little patties and space them out on baking sheet.
• Once on baking sheet, drizzle with avocado oil
• Bake for 20 or until they have begun to set and crisp.  Flip halfway through***

Notes:

*I pierce the plantains with a fork to see if they are soft.

** Add a splash of water of batter becomes too thick.  Not too much or the batter becomes sticky.

*** I added quick sprinkle of salt after I flipped them.