Crispy Pan-Fried Plantain Cakes with Cilantro Lime Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden pan-fried plantain cakes served with a bright, tangy cilantro lime sauce, perfect as a snack or appetizer. This Caribbean-inspired snack recipe, ready in about 30 minutes, layers ripe plantains, all-purpose flour, green onion into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Caribbean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 3 medium peeled and chopped ripe plantains in a food processor and pulse until finely mashed but still slightly chunky.
  2. Step 2: Transfer to a bowl and mix in 1/2 cup all-purpose flour, 2 finely chopped green onion stalks, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until combined into a thick batter.
  3. Step 3: Heat 1/4 cup vegetable oil in a large skillet over medium heat until shimmering. Scoop 2 tablespoons of batter per cake, flatten slightly, and fry for 3-4 minutes per side until golden and crisp.
  4. Step 4: Meanwhile, blend 1/4 cup packed cilantro leaves, 2 tablespoons lime juice, 1/4 cup Greek yogurt, and 1 teaspoon honey in a blender until smooth to make the sauce.
  5. Step 5: Drain cakes on paper towels and serve warm with cilantro lime sauce on the side for dipping.

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