“Delightful Cuban Vegetarian Brunch: Mouthwatering Croquetas de Jaiba y Plátanos & Tropical Fruit Salad”

Allergens

Gluten (wheat) - Flour

Ingredients

• 1 cup vegetarian mock crab meat
• 2 ripe plantains
• 1 cup all
• purpose flour
• 1/2 cup breadcrumbs
• 1/2 cup vegetable oil, for frying
• Salt and pepper, to taste
• Water, as needed
• Fresh cilantro leaves, for garnish Tropical Fruit Salad:
• 2 cups mixed tropical fruits (e.g., pineapple, mango, papaya)
• Juice of 1 lime
• 1 tablespoon honey
• Mint leaves, for garnish

Instructions

1. In a medium bowl, combine mock crab meat and flour. Gradually add water to create a thick batter, then season with salt and pepper. Set aside.
2. Peel plantains and cut into 1 inch chunks. Heat oil in a frying pan over medium heat. Fry plantains until golden brown and crispy. Remove from pan and drain on paper towels.
3. Dip fried plantains into the mock crab batter, then coat with breadcrumbs. Return to the frying pan and cook until golden brown and crispy. Set aside.
4. For the tropical fruit salad, in a large bowl, mix together tropical fruits, lime juice, and honey. Toss gently to combine.
5. To serve, place 3 croquetas de jaiba y plátanos on each plate. Top with fresh cilantro leaves and garnish with the tropical fruit salad.

Chef’s Insight

To add an extra touch of authenticity, serve your dish on traditional Cuban dinnerware.

Notes

The mock crab can be replaced with mashed sweet potatoes for a nut-free option.