Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, plantain kibab. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Plantain kibab is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Plantain kibab is something that I have loved my whole life. They are nice and they look fantastic.
It can be a snack, appetizer or place between a bun or two slices of bread and enjoy the best sandwich. Plantain leaf is a wonderful herb that grows in many places and can help fight infection, skin Plantain, or Plantago Major, is a common backyard herb with broad leafs. Most people think of it as a.
To get started with this recipe, we must first prepare a few ingredients. You can have plantain kibab using 8 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Plantain kibab:
- Take 2 plantains
- Prepare 1 egg
- Make ready Some flour
- Prepare Grounded cornflakes
- Make ready Salt
- Get Oil
- Prepare Ketchup
- Take Sticks
Baked Plantains - Oven baked plantains, healthier than frying, slightly crisp outside and meltingly Although they look like bananas, plantains (also called cooking bananas) have the sweetness of a. Plantain is a widespread weed found in virtually every lawn in America. It's low profile and non-aggressive habit often leave it protected from the homeowner. However, as is common with many.
Steps to make Plantain kibab:
- Ingredients
- Beat the egg
- Pile the plantain and cut
- Put the stick inside
- Deep inside egg
- Deep inside flour and deep to egg again
- Deep into cornflake
- Deep in hot oil and fry
- Try now and thank me later
Plantains are the less sweet, starchier equivalent to the banana. Cooked plantains are nutritionally very similar to a potato, calorie-wise, but contain more of certain vitamins and minerals. The plantain looks like a banana, but it's treated differently in food. Plantains are very versatile and typically inexpensive. They are always ready for cooking no matter what stage of ripeness—green.
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