Herb-Infused Mofongo with Smoked Paprika
A vegetarian twist on the classic Puerto Rican dish, featuring mashed plantains infused with fresh herbs and smoked paprika, then pan-fried to golden perfection. This puerto rican-inspired vegetarian ready in about 40 minutes pairs plantains, olive oil, cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 4 large (about 2 lbs), peeled and cut into 1-inch chunks plantains
- 3 tbsp olive oil
- 1/4 cup, chopped cilantro
- 1/4 cup, chopped parsley
- 1 tbsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Place the plantain chunks in a large pot, cover with cold water, and bring to a boil over medium-high heat. Cook for 10-12 minutes until the plantains are fork-tender, then drain and return them to the pot. Add 1/4 cup fresh cilantro, 1/4 cup fresh parsley, 1 tbsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper to the hot plantains, then use a potato masher to mash until smooth and slightly sticky (about 3-4 minutes of mashing).
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering. Scoop 1/4 cup of the mashed plantain mixture for each mofongo and form into a small patty. Fry the patties in the hot oil for 3-4 minutes per side until golden brown and crispy on the outside.
- Step 3: Remove the mofongos from the skillet and place on a paper-towel-lined plate to drain excess oil. Serve warm as a side dish or with your favorite protein.
Frequently asked questions
How long does Herb-Infused Mofongo with Smoked Paprika take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Infused Mofongo with Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep plantains from drying out.
Can I substitute ingredients in Herb-Infused Mofongo with Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Infused Mofongo with Smoked Paprika for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Herb-Infused Mofongo with Smoked Paprika vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This mofongo transformed my vegetarian dinner! The herb blend was divine, and my kids even asked for seconds.
- ★★★★★
Perfect for hosting - the smoked paprika gave it that authentic Puerto Rican kick without overpowering the herbs.
- ★★★★☆
Made this for my parents' anniversary - took longer to mash the plantains than expected, but the flavor was worth it.
