Crispy stuffing balls

Plantain and almond stuffing balls. These can be enjoyed as an alternative to sage and onion stuffing.


A recipe from “A Date with Plantain


  • 1. Preheat oven to 200°C/fan 180°C/390°F/gas 6.
  • 2. Slice the carrots, steam until just tender, then finely chop.
  • 3. Whilst the carrots are steaming, cut off and discard the plantain ends. Slice in half crossways and then lengthways. Discard the skin, then steam for 5-8 minutes. Mash and leave to cool.
  • 4. Heat a pan, add the oil and fry the onions and garlic until the onions are soft and translucent then put into a bowl to cool.
  • 5. Add the remaining ingredients and plantain, season and mix together.
  • 6. Using damp hands roll scoops of stuffing into truffle-size balls. Arrange them on a tray lined with parchment paper, brush with oil and bake for 20-25 minutes until golden.
  • 7. Serve with roast meats.