I learnt how to make these tostones from a Cuban friend of mine. They are popular all over the Caribbean and Latin America and are also known as patacones, bananes pesée or just simply fried plantains.
Traditionally they are flattened in a device known as a tostonera but all you really need is any flat surface; a glass or mug works perfectly for me.
Oh and these are not sweet, they are savoury and are served as a starter or accompaniment to a savoury dish such as rice and peas.
1 green plantain
Vegetable oil, to fry
Salt, to taste
2 Tbsp. Ajo y perejil
Few sprigs of coriander, minced
1 ½ Tbsp. lemon juice (or vinegar)
1 tsp. cumin
1 tsp. salt
1 Make the mojo by mixing all the ingredients together. Set aside.
2 Cut plantain into 2cm slices and fry in hot oil for 1 – 2 minutes on each side.
3 Take the slices out and squash them using the bottom of a glass.
4 Fry the squashed plantain slices again until crispy and golden brown.
5 Sprinkle the tostones with salt and serve with mojo verde.