Plantain Dumplings
(0 votes)
(0 votes)
Health Score:
58 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
1043
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,043 cal. | (50 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 72 g | (62 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 38.7 mg | (323 %) | ||
| Vitamin K | 7.6 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 713 mg | (18 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 cups vegetable oil
- 4 green plantains (peeled and cut into 1 inch slices)
- 6 cloves garlic cloves
- kosher salt (to taste)
- 2 Tbsps extra virgin olive oil
- 16 ozs Pork rind
- 1 slice Bacon (cooked)
- 1 cup low-sodium chicken stock
Preparation steps
1.
Heat oil in a large pot or deep fryer to 350 degrees F/175 degrees C. Add half of the plantains and fry for 7 minutes, turning halfway through, until golden. Transfer to paper towels to drain. Repeat the process with the other half.
2.
In a large mortar or bowl, crush garlic and sprinkle with salt. Add olive oil and continue to crush until well incorporated. Transfer to a small bowl.
3.
Add half of the fried plantains, half of the pork rinds, half of the bacon, half of the crushed garlic and mash together. Add up to ½ of the chicken stock until the mixture is moist. Spoon the mixture and shape into 2 inch balls.
4.
Repeat the process with the other half and keep in a warm oven until ready to eat. Top with more crushed pork rinds or cilantro if desired and serve.
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