Stay there… don’t run away! 😛 This recipe intrigued me when I first heard about it from Zeba @FoodfortheSoul 🙂 So I went out and sourced green bananas! Not plaintains- actual green bananas!!! If you’ve never had green bananas they are sticky! They are impossible to peel and they are rock solid! However, let that not put you off – once peeled (I used a vegetable peeler)! and cooked, they transform into something wonderful!
Green bananas
Green banana skins – I found using a vegetable peeler easiest!
These are crunchy, slightly spicy, delicious morsels of … deliciousness! 😀 Pair them with a cooling minty yogurt dressing (I used coyo vegan yogurt) and you’re good to go! 🙂 Apparently green bananas are used frequently in numerous cuisines around the world, not least by my best friends family in Bangladesh… well I never! I didn’t know that!!! 😀 Green banana curry is apparently delicious and hopefully I’ll get around to making that soon!
1 small chunk of ginger (about the same size as the garlic clove)
120g mixed nuts (I used 40g each of walnuts, almonds & hazelnuts) roughly chopped
Salt to taste (I used pink Himalayan)
1/4 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
Prepare
Peel and chop the bananas, then microwave on high for 5-6 minutes. Allow to cool slightly.
Blend the coriander, mint, garlic, chili and ginger in a food processor until roughly chopped, then set aside (no need to wash the processor yet).
Add the green bananas to the processor and pulse until fully chopped.
Add the herb mix back to the processor, along with the nuts, salt, pepper, cumin and curry powder. Pulse until fully combined and starting to naturally form small balls.
Either – shape into patty by hand, use a burger press or use a falafel press (as I did) to get your cutlets shaped ready to cook.
Bake or fry – whichever your preference. Gently fry in an oil of your choice (or in a non-stick pan) until golden. Alternatively bake at Gas Mark 5 (375f / 190c) for 10-15 minutes.
Enjoy!
Serve & Store
These are so delicious you’ll have trouble to stop nibbling them! Eat on their own for a quick bite!
Make a sandwich, add some salad and your favourite cooling sauce – I made a minted yogurt (dairy free).
Eat with a grain – I chose corn couscous (gluten free)
Store refrigerated and eat within three days.
Roughly chop the nuts
Add the coriander and spice mix to the nuts
Add the green banana and process until naturally reforming
