For 3-4 croquettes or patties:
2 ripe plantains (yellow or turning black)
1/2 – 3/4 cup well cooked pinto beans
1 Tbs succanat (or 2 Tbs maple syrup, Rice syrup or 1 Tbs brown sugar or molasses)
1 tsp cinnamon
To cook the plantains, cut abt. 1/2-1″ of each end, that does not contain flesh. For faster cooking, cut the unpeeled plantain in 1″ pieces. Fill a small cooking pot with the plantains, cover with water and cook for abt. 20 minutes, until the plantains are soft or until the flesh warps over the skin. Drain the water and set aside to cool.
Mash the cooked beans when warm, or use a food processor. Add sweetener and cinnamon and blend to an even paste. Set aside.
When the plantains have cooled down, peel and mash them with a potato masher. Divide the mass in abt. Golfball sized portions. Form a hollow cup shape, fill with about 1 Tbs of bean paste and carefully close. When the patty is closed, you can roll it carefully on a board to tighten and reinforce the shape. Ideal are flat patties or tube shaped croquettes.
Heat little oil in a skillet and cook the patties on medium to low heat, turning them often, until nicely tanned from most sides. Serve warm with powdered sugar garnish, cashew cream or plain. ©2013Sabineart.com