Exquisite Nigerian Keto-friendly Roasted Plantain Chips and Spicy Fish Patties

Allergens

Fish, Nuts (Almond Flour)

Ingredients

• 4 large ripe plantains
• 1 lb fresh fish fillets (such as tilapia or catfish)
• 2 cups almond flour
• 1/2 cup grated Parmesan cheese
• 1 teaspoon ground cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2. Peel and slice the plantains into thin rounds. Arrange them on the prepared baking sheet, ensuring they are evenly spaced. Drizzle with olive oil and season with salt to taste. Bake for 20 25 minutes or until golden brown and crispy, flipping halfway through cooking.
3. In a large mixing bowl, combine almond flour, Parmesan cheese, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Mix well to create the breading mixture.
4. Rinse the fish fillets under cold water and pat dry with paper towels. Cut into small bite sized patties. Coat each fish patty evenly in the breading mixture, shaking off any excess.
5. Heat a large skillet over medium heat. Add enough olive oil to coat the bottom of the pan. Once the oil is hot, carefully place the coated fish patties into the skillet and cook for 2 3 minutes per side or until golden brown and cooked through. Remove from the skillet and set aside on a paper towel lined plate.
6. Arrange the roasted plantain chips and spicy fish patties on a serving plate, garnishing with fresh parsley. Serve immediately.

Chef’s Insight

Use ripe plantains for a natural sweetness that complements the spicy fish patties.

Notes

Adjust the spiciness of the fish patties to your preference by adding more or less cayenne pepper.