Name: Plantain Fritters
Yield: Serves 4
Cuisine: Iraqi
Ingredients: 2 tsp sugar; handful each of mint and coriander leaves, chopped; 1 large red chilli, seeded and finely chopped; 5 cm (2 in) fresh root ginger, grated; 1 tbsp granulated sugar; 1 tbsp mirin (Japanese sweet rice wine); 2 small shallots, finely chopped; touch of olive oil; 5–6 shallots or 2 banana shallots, finely chopped; 1 tbsp each of olive oil and vegetable oil; juice of 1 lime; ½ garlic clove, finely chopped; 2 tbsp sultanas or dates; chilli coulis, to serve; good handful of salad greens, to serve; vegetable oil, for deep-frying; 300 g (10½ oz) sweet potatoes (preferably orange-fleshed); chive stalks, to serve; 3 garlic cloves, finely chopped; 1 small carrot, grated; 2 tbsp toasted pine nuts; 250 ml (9 fl oz) double cream

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

These Little delights were initially inspired by traditional kubba. The plaintain is one of those underused vegetables that people see in West Indian markets but don’t know how to use.

Ingredients

3–4 small plantains
300 g (10½ oz) sweet potatoes (preferably orange-fleshed)
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Method

Well ahead, make the stuffing. Soak the sultanas in warm water for 10 minutes, then drain and roughly chop. Heat the oils in a large frying pan or wok and cook the chilli for 30 seconds, then stir in the garlic, ginger and shallots and cook gently for about 5–10 minutes. Add the carrot and cook for 6–7 minutes more, until this is soft. (If the mixture catches, stir in a few

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Plantain Fritters

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