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Venezuelan Patacones with Coleslaw

Natascha Brandt 

Venezuelan Photographer

Based in Amsterdam, Netherlands


Instagram: @biteoflight |


2 green plantains, peeled

½ cup oil to fry


250 g coleslaw mix with white cabbage and carrots

1 tbsp apple cider vinegar

1 tbsp lemon, juiced

3 tbsp Vegenaise

Chive for garnishing



• Cut the plantains crosswise in slices around 2 cm thick.


• In a large pan, heat oil over medium-high heat. Add the slices of plantain and fry them on both sides until golden brown, about 2 min for each side.


• Take them out of the pan and place them on a surface lined with paper towels to absorb excess oil. Let them rest for 2 min.


• Place the fried plantain on a cutting board and squish them under a wooden spoon (around 5 cm thick).


• Return the flattened plantain slices into the pan and fry them for a second time for 1-2 min.


• Place the fried plantains on your plate and sprinkle with salt.


• For the coleslaw: Place all ingredients into a bowl and mix well. Add a teaspoon of the mixture on top of each slice.


• Garnish with chives.

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