Pan-Seared Plantain Cakes with Spicy Avocado Cream

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden pan-seared plantain cakes paired with a smooth avocado cream with a hint of heat, combining indigenous and tropical influences. This latin american-inspired vegetarian ready in about 35 minutes layers all-purpose flour, salt, black pepper 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 270 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: 20 min Cook: 15 min Serves 4 Latin American cuisine 270 cal/serving
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Ingredients

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Instructions

  1. Step 1: Boil 2 large peeled and chopped ripe plantains in salted water for 15 minutes until very tender. Drain and mash thoroughly in a bowl.
  2. Step 2: Stir 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper into the mashed plantains until a soft dough forms.
  3. Step 3: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Shape the dough into 8 small patties and pan-sear for 4 minutes per side until golden brown and crispy on the edges.
  4. Step 4: While the cakes cook, blend 1 ripe avocado, 1 tbsp lime juice, 1 small seeded and chopped jalapeño, 1 garlic clove, 1 tbsp chopped cilantro, and 2 tbsp water until creamy and smooth.
  5. Step 5: Serve the warm plantain cakes topped with a dollop of spicy avocado cream.

Frequently asked questions

How long does Pan-Seared Plantain Cakes with Spicy Avocado Cream take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Pan-Seared Plantain Cakes with Spicy Avocado Cream?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Pan-Seared Plantain Cakes with Spicy Avocado Cream?

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 Pan-Seared Plantain Cakes with Spicy Avocado Cream 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.

What goes well with Pan-Seared Plantain Cakes with Spicy Avocado Cream?

Latin American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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