Protein Swap | Caribbean-Spiced Plantain & Impossible™ Beef Hash
with Raisins & Green Olives
Cooking time
25 minutes
Servings
2/4
Calories
600 /serving
Yellow plantains (also known as cooking bananas) are a staple in Caribbean kitchens. Pleasantly sweet and starchy, they bring a soft touch to homey dishes like this surprisingly complex Impossible™ beef hash. Serve it with a lime-spiked slaw for a fun in the sun moment.
We will send you:
- 2 Impossible™ beef burger patties (made from plants)
- 150g Shredded cabbage
- 2 Garlic cloves
- 1 Lime
- 1 Yellow plantain
- 30g Green olives
- 30ml Tomato paste
- 30g Raisins
- 30ml Vegetable demi-glace
- 10g Southwestern Heat spices (smoked paprika, cumin powder, garlic flakes, coriander powder, red chili powder, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Sulphites • Soy
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
20 g
Saturated Fat
7 g
Sodium
690 mg
Total Carb
95 g
Sugars
45 g
Protein
24 g
Fibre
16 g
Preparation
Sauté the plantain
- Using a knife, peel the plantain; medium-dice.
- In a large pan, heat a drizzle of oil on medium.
- Add the plantain and sauté, 5 to 7 min., until partially cooked; season with S&P.
Mise en place
- Meanwhile, mince the garlic.
- Roughly chop the olives.
- Halve the lime; juice ½ and cut the remaining ½ into wedges.
Make the hash
- To the pan, add the beef*; season with the spices.
- Cook, breaking up the meat, 4 to 6 min., until cooked through; season with S&P.
- Add the tomato paste and garlic. Cook, stirring often, 1 to 2 min., until dark red.
- Add the olives, demi-glace, ½ the raisins, ½ cup water (double for 4 portions) and S&P.
- Cook, stirring occasionally, 2 to 3 min., until thickened and tender.
Make the slaw
- Meanwhile, in a medium bowl, combine the cabbage, lime juice, remaining raisins, a drizzle of oil and S&P.
Plate your dish
- Divide the hash between your plates.
- Garnish with the lime wedges.
- Serve the slaw on the side. Bon appétit!
