Ghanaian Lunch Special – Delightful Vegan Wave Potato Salad and Plantain Patties

Ingredients

• 6 medium wave potatoes, peeled and cubed
• 3 ripe plantains, peeled and sliced
• 1 cup black-eyed peas, soaked and cooked
• 2 cups vegetable broth
• 1/2 cup chopped onions
• 1/2 cup chopped bell peppers
• 1/4 cup chopped celery
• 1/4 cup chopped cilantro
• 1/4 cup olive oil
• 1 tsp ground nutmeg
• Salt and pepper to taste
• 1 cup breadcrumbs

Instructions

1. 1

   In a large pot, boil the wave potatoes in water until tender. Drain and let cool.

2. 2

   Preheat oven to 375°F (190°C).

3. 3

   In a separate pan, sauté onions, bell peppers, and celery in olive oil over medium heat until softened. Add the nutmeg and season with salt and pepper.

4. 4

   Mash the cooled wave potatoes and mix in the sautéed vegetables, cilantro, and black-eyed peas.

5. 5

   Divide the potato mixture into individual portions and shape into patties.

6. 6

   Dip each patty in breadcrumbs and place on a lined baking sheet.

7. 7

   Bake for 20 minutes or until golden brown.

8. 8

   While the patties are baking, slice the plantains and cook them in a separate pan with a bit of oil over medium heat until lightly browned.

9. 9

   Serve the Wave Potato Salad Patties alongside the Plantain Patties for a complete and satisfying vegan Ghanaian lunch.