Avocado Plantain Toasts

We head to France’s overseas territories for this vibrant vegan recipe – ideal as an appetiser or a very light starter – which will add a bit of Guadeloupean sunshine to your table…

Serves 4 | Active prep time: 20 minutes | Chilling time: 3-4 hours | Cooking time: 10 minutes

INGREDIENTS

• 4 firm plantains (skin half-green, half-yellow)
• Frying oil
• 500 ml salted, lemon-flavoured water

For the guacamole

• 1 avocado
• 20-30 g cassava flour
• 1 tbsp créoline sauce (see Note)
• Juice of ½ lime
• 1 pinch salt
• 1 drizzle oil
• Pepper to taste

For the savoury crumble

• 30 g cassava flour (or wheat flour)
• 30 g butter
• 15 g grated cheese

METHOD

1. To make the plantain toasts, peel the plantains and slice them into 2 cm thick rounds.
2. Fry the slices in hot oil until lightly golden (this is the first cooking). Remove and flatten each slice using a plantain press or between two chopping boards.
3. Dip the flattened plantains into the salted, lemony water, then immediately return them to the hot oil for the second frying. Once golden and crisp, place them on absorbent paper to drain.
4. To make the guacamole, mash the avocado flesh with a fork or potato masher. Add the cassava flour, créoline sauce (or aromatic mix), lime juice, oil, and pepper. Mix well and adjust the seasoning to taste.
5. To make the crumble, in a bowl, combine the flour, butter, and grated cheese. Preheat the oven to 180 °C. Spread the crumbly mixture onto a lined baking tray and bake for 15-20 minutes at 180 °C. Remove from the oven and allow to cool until crisp.
6. To serve, top each fried plantain with a spoonful of guacamole and sprinkle with the savoury crumble.

Note:

Créoline sauce is a popular Antillean/Caribbean condiment. To make your own, mix finely chopped onion, parsley and chilli with a little oil.
If you wish, you can top the toasts with fine julienne strips of sweet (non-spicy) chilli for extra colour and flavour.