Patacones Con Guacamole – Plantains with Avocado Dip

Peel tomatoes, quarter, core and finely dice. Set aside 2 tbsp. for garnish. Clean spring onions, finely dice white and light green parts. Remove seeds from chili, dice very finely. Finely chop cilantro, except for a few leaves for garnish. Peel avocados, remove pit, mash flesh with a fork. Mix avocado with chili, green onions, tomatoes, cilantro, juice of one lemon and olive oil.

(I), seasoning with pepper and salt. Cut the peeled bananas into 2

cm thick slices. Fry the banana pieces in the remaining oil over medium heat for 10 min. on both sides until golden brown. Remove banana pieces from

Remove banana pieces from frying pan and press into flat slices using the bottom of a beaker. Season with salt and pepper, roast at high temperature for 5 min. on both sides until crispy. Arrange the hot banana slices around the guacamole, sprinkle with the

Decorate with remaining tomato cubes and cilantro greens.

Tip: If you do not have fresh chili peppers available, simply use high-quality chili oil.

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