1 lb yellow plantains
4 oz minced beef
2 tbsp margarine
3 tbsp chopped eschalot and celery
2 oz flour
2 eggs, beaten
4 oz breadcrumbs
oil for deep frying
2 sweet peppers, sliced
1 Peel and wash plantain, put in hot salted water and boil until cooked.
2 Season mince with black pepper and salt and fry for 5-7 minutes or
3 Pass the cooked plantain through a sieve and add the margarine. Rub in.
4 Add the eschalot and celery to plantain. Stuff a little of the mixture
with some mince and form into balls.
5 Dip balls into flour and egg, then roll in breadcrumbs and deep fry in
6 Drain and garnish with sweet pepper.