Green Plantain Cakes with Cheese and Tree Tomato Aji

Instructions

1. 1

   1. Place the green plantain pieces in a pot with 600 ml water (2 1/2 cups) and 1 teaspoon salt. Bring to a boil, then cook over medium heat for 18 to 20 minutes until tender but not falling apart.

2. 2

   2. Meanwhile, make the aji. In a small saucepan, heat 120 ml water (1/2 cup) until boiling. Add the tree tomatoes and blanch for 3 minutes. Remove them, let cool slightly, peel them, and chop the flesh.

3. 3

   3. In a bowl, combine the tree tomato flesh, red onion, cilantro, fresh chili, lime juice, 1/2 teaspoon salt, and black pepper. Mix well and let it rest for 10 minutes so the flavors can meld.

4. 4

   4. Drain the cooked plantains well and transfer them to a large bowl. Add the butter and mash while hot until you get a firm, even dough with no large lumps.

5. 5

   5. Divide the plantain dough into 8 portions. Take one portion, flatten it in your palm, place some crumbled fresh cheese in the center, and close it to form a thick cake. Repeat with the remaining dough.

6. 6

   6. Heat a large skillet over medium heat. Add the annatto oil and, once hot, brown the cakes for 4 to 5 minutes per side until sealed and deeply golden. If you prefer to finish them in the oven, transfer them to a preheated oven at 375°F / 190°C for 8 minutes after searing.

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   7. Taste the aji and adjust the salt if needed. Serve the cakes hot with a generous spoonful of tree tomato aji on top or on the side.

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   8. For a crispier texture, let the cakes rest for 3 minutes after cooking before serving.