Green Plantain and Spinach Cakes with Avocado Lime Cream and Chili Pepitas

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a baking tray or oven-safe dish with parchment paper. Place the green plantain pieces in a pot with 1000 ml (4 cups) water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, and cook for 12 to 15 minutes until tender but not falling apart. Drain very well.

2. 2

   While the plantain cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add the red onion and cook for 3 to 4 minutes. Stir in the garlic, spinach, 1/2 teaspoon cumin, 1/4 teaspoon black pepper, and a pinch of salt. Sauté for 2 to 3 minutes until the spinach wilts and no liquid remains in the pan. Let cool slightly.

3. 3

   Transfer the cooked plantain to a large bowl and mash it into a rustic purée. Add the spinach mixture, feta cheese, egg, and rice flour. Mix until combined. If the mixture feels too soft, let it rest for 5 minutes so the rice flour can absorb moisture.

4. 4

   Divide the mixture into 8 portions and shape into thick cakes with lightly damp hands. Arrange them on the prepared tray, brush or drizzle with 1 tablespoon olive oil, and bake for 18 minutes at 220°C / 425°F. Carefully flip them and bake for 8 to 10 minutes more until golden around the edges.

5. 5

   While they bake, make the pepitas. Toss the pumpkin seeds with 1 teaspoon olive oil, red pepper flakes, the remaining 1/2 teaspoon cumin, and a pinch of salt. Spread them on one corner of the same tray or on a small tray and toast in the oven for 5 to 6 minutes at 220°C / 425°F, watching closely so they do not burn.

6. 6

   For the cream, place the avocado, Greek yogurt, lime juice, the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and the rest of the black pepper in a blender or food processor. Blend until smooth and thick. If you want a looser texture, add 1 to 2 tablespoons water.

7. 7

   Serve 2 cakes per portion with a generous spoonful of avocado cream on top or on the side. Finish with the toasted pepitas and, if desired, a few extra drops of lime before serving.