2 Serves
30 Mins
Peel the plantains and slice them into thin, uniform strips using a sharp knife.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
21 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
76 µg / 400 µgCalcium
24 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
55 mg / 1,250 mgPotassium
462 mg / 4,700 mgSodium
589 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
6 g / 28 gSugar
2 g / 50 gSaturated Fat
10 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
In a frying pan, combine the butter and cooking oil over medium heat until the butter is melted and the mixture is hot.
Add the plantain strips to the pan and fry until golden brown on all sides, then remove and drain.
In a mixing bowl, mash the avocado with a fork or potato masher. Stir in the finely chopped onion, garlic, salt, and black pepper until well combined.
4
g3
g1
g
American
American