For 2 Servings (about 8 small patties):
2 green or yellow plantains (abt. 1 plantain per person)
2 Tbs Vegenaise (or veg. mayonnaise)
1 tsp lemon juice
1 tsp extra virgin olive oil
1 garlic clove, minced
1/2 tsp garlic powder, optional
Cut abt. 1″ skin tops and bottoms of the plantains, that don’t contain flesh.
Without peeling the them, cut the fruit in abt. 1″ cylinders.
In a stockpot, cook the plantain pieces like potatoes for abt. 20 minutes.
When done, the inside flesh will expand and form a dome.
Remove from heat, drain and let cool, until the skin can be removed.
The flesh will be softer, that you can flatten or ‘mash’ down the cylinders to a disk with the side of a chef’s knife.
Heat little oil in a pan and saute the disks abt. 4 minutes on each side, until lightly brown.
For the sauce, whip vegenaise with lemon juice, oil and garlic until smooth. You may intensify the flavor with garlic powder, if desired. Serve warm with garlic sauce. ©2013Sabineart.com