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