- 2 plantains (yellow)
- 2 tablespoons + 1 teaspoon extra virgin olive oil
- 10 ounces raw cod (roughly 1 packed cup cooked cod)
- 1 egg
- 2 tablespoons arrowroot powder
- 1/2 cup diced red onion
- 1 clove garlic, minced (about 1/2 teaspoon)
- Cilantro, for garnish
- 1/4 cup Primal Kitchen mayo
- 2 tablespoons water or coconut milk
- 1/2 teaspoon chipotle powder
- Slice the ends off the plantains and cut into 3-4 sections. Add to a deep pot and cover with water. Add 1 teaspoon of extra virgin olive oil (this prevents sticky residue in the pot) and bring the water to a boil. Boil the plantains for 10 minutes.
- Meanwhile, add the cod to a greased skillet and cover completely with water. Bring the water to a boil, then immediately reduce heat to medium-low and simmer for 5 minutes or until the fish is completely opaque throughout. Use kitchen tongs transfer the cooked cod to a paper towel-lined plate.
- Drain the plantains and let cool enough to handle. Discard the peels (they should come off easily). Put the plantains in a large mixing bowl and mash with a potato masher or a fork. Add the cod, egg, arrowroot powder, onion, and garlic. Mix together, until arrowroot powder and egg are no longer visible.
- Heat the remaining 2 tablespoons of olive oil in a skillet over medium-high heat. Shape the batter into 6-8 cakes, using about 1/4 cup of batter for each cake. Add 4 cakes to the skillet and pan-fry for 5 minutes on each side. Repeat with the remaining fritters, adding more oil to the pan if necessary.
- For the dipping sauce, whisk together the mayo, water, and chipotle powder.
- Serve the cakes garnished with cilantro and alongside the dipping sauce.
- Serving Size: 2 fritters
Keywords: Paleo Cod & Plantain Fritters, Cod fritters, plantain fritters, plantain patties