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By Lucy Madden
Published 2015
In Latin America, potato cakes are often served with fried bananas or plantains, and a very successful combination it is too. Here, the banana is used as a filling for the potato cake.
Peel and boil the potatoes. Drain and dry them well and then put through a sieve. Add the butter and the seasoning and mix thoroughly.
Sprinkle the banana slices with lemon juice, and then slightly flatten each piece of banana so that you can cover with a coating of the potato mixture to make a thickish cake. Dust with the flour and fry in the butter/oil until brown on both sides.