Plantain empanadas with mango and sweetcorn salsa and arroz verde

Name: Plantain empanadas with mango and sweetcorn salsa and arroz verde
Yield: Serve 4
Ingredients: 120 ml sour cream (optional); 2 tablespoons maple syrup; juice of 2 limes; salt and freshly ground black pepper; 3 yellow-black mottled plantains (about 900 g); 2 firm but ripe tomatoes, cut into 1 cm dice; 100 g fresh coriander leaves; 1 green chilli, deseeded and quartered; fresh coriander leaves to garnish; 425 ml good vegetable stock; 1 small onion, finely chopped; 1 shallot, chopped; 125 g feta cheese, crumbled; 110 g plain flour; 1 mango, stoned and cut into 1 cm dice; 1 green chilli, deseeded and finely chopped; 1 tablespoon white wine vinegar; 1 garlic clove, crushed; 1 teaspoon ground cumin; 2 tablespoons honey; 2 tablespoons vegetable oil; 200 g tinned sweetcorn, drained; 200 g long-grain white rice; 1 green pepper, deseeded and finely chopped; 3 garlic cloves, crushed; 1 onion, chopped; vegetable oil for cooking; 300 g black beans; 25 g chopped fresh coriander; 2 garlic cloves, crushed

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

It is vitally important that the plantains are just ripe (yellow with black mottling), as overripe black plantains are too starchy to wrap the beans.

Ingredients

3 yellow-black mottled plantains (about 900 g)
300 g black beans

Main course
Vegetarian

Method

Preheat the oven to 220°C/425°F/gas mark 7. Using a small knife, cut a slit through the peel of each plantain from top to bottom along the inner curve, then place in a baking tin. Bake in the oven for