Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Tigrillo
- Preparation and cooking time
- Total time
- + soaking
- Easy
- Serves 6
Ingredients
- 2 large green plantains, peeled and cut into 6cm pieces
- 2 tbsp smooth peanut butter
- 125ml whole milk
- 50g unsalted butter
- 3 tbsp olive oil
- 4 rashers streaky bacon, finely sliced
- 4 spring onions, finely sliced
- ½ tsp paprika, plus a little extra to garnish
- 80g mozzarella, finely chopped
- a handful coriander leaves, finely chopped
- 6 eggs
Method
- STEP 1
Put the plantain pieces into a bowl of cold water to soak for one hour. Drain well. Put the plantain pieces into a pan of boiling water. Boil over a medium heat for 30-35 minutes or until soft. Drain well and tip into a mixing bowl. Add the peanut butter, milk, 1/2 of the butter, season well and mash together until smooth.
- STEP 2
Meanwhile, heat 1 tbsp of the olive oil in large non-stick frying pan over a high heat. Add the bacon and fry for 4-5 minutes or until just crisping, then scatter the spring onions into the pan and continue to fry for 1-2 minutes or until wilted. Remove from the heat, add the paprika and mix well.
- STEP 3
Tip the bacon and spring onions into the plantain mash, along with the cheese and 3/4 of the coriander. Mix everything together really well and season.
- STEP 4
Reheat the bacon pan over a high heat. Add the remaining butter and transfer the tigrillo to the pan and flatten it out with a spoon. Reduce the heat to medium and break up and turn it regularly, until crisp. It will crumble and look a little like a hash, with crunchy pieces.
- STEP 5
Meanwhile, heat a frying pan over a medium heat with the remaining oil and cook the eggs to your liking.
- STEP 6
To serve, divide the tigrillo between six plates. Top each with an egg. Scatter over the remaining coriander leaves and a pinch more of paprika. Serve immediately.
