This post is a great way to make a vegetarian appetizer with tons of flavor and style. This is definitely a Central America inspired dish that has a lot of different flavors in one bite. This really evolved from ingredients that I had on hand which was white sweet potato, coconut, and plantains. This is a great starter for a spring or summer party.
2 green plantains peeled and sliced
2 cups oil for frying
Sweet Potato Salsa
1 white sweet potato small diced
1 leek small diced
1 jalapeno small diced
1 garlic clove minced
1 cup of cooked black beans
1 avocado small diced
2 red radish thinly julienned
2 tbsp of chopped cilantro
1 lime juiced
2 tbsp of olive oil
Salt and Pepper
1/4 cup of roasted tomato salsa
3 tbsp of shredded fresh coconut
For the plantains add oil to a pan and bring the oil to approximately 350 degrees. Fry the plantains in small batches, drain them on paper towels, and season with salt.
For vegetables, add oil, sweet potato, leek, jalapeno and garlic to a small saute pan on medium heat. Season moderately with salt, cover and cook for about 7 minutes. You want to sweat the vegetables here until they are just cooked through. You don't want to brown or over cook. Once they are done place in a bowl or sheet pan to cool. In a mixing bowl add beans, radish, avocado, cilantro, lime juice and the cooled sweet potato mixture. Season with salt and pepper.
To plate I used a small ring mold and filled the potato bean salsa on to the plantain chip. I topped the mixture with the tomato salsa and finished it with freshly shaved coconut. Easy little appetizer that anyone can make, try it out at your next party!