Yield: 10 servings
Ingredients
– 4 green bananas
– 1 tomato
– 1/2 onion
- Parsley
– Salt to taste
– Olive oil to taste
– 2 Lemon
- Frying oil
Way of doing
Peel the bananas and reserve the peels.
Vinaigrette
Place the banana peels in a pressure cooker with enough water to cover them. When pressure comes to bear, let it cook over low heat for 20 minutes. Remove the skins, scrape off the excess white inside them and cut into small cubes. Reserve.
Cut the tomato and onion into cubes.
Place the ingredients (banana peel, tomato and onion) in a container, and add the parsley, salt, olive oil and lemon.
Patacones
Cut the green bananas into slices of 2 fingers each. In a pan with hot oil, fry the banana slices until soft (they won't be super soft, but they will soften a little), remove and let the oil drain. While hot, using the bottom of a heavy frying pan, mash the banana slice so that it becomes flat like a mini disc. Fry again until golden. Add salt as soon as it comes out of the oil.