Patacones

Method

Peel the green plantains by cutting off the ends and slicing the skin lengthwise, then prise away the skin with your fingers or a knife. Slice each plantain diagonally into 2cm thick rounds. Heat the oil in a deep frying pan to 160C and fry the plantain slices in batches for 3-4 minutes until golden and tender but not coloured. Remove with a slotted spoon and drain on kitchen paper. Using a patacone press or the bottom of a glass, flatten each slice to about 5mm thickness whilst still warm. Heat the oil back to 180C and fry the flattened slices again for 1-2 minutes until crispy and golden. Drain on kitchen paper and season immediately with salt. Serve hot with lime-infused garlic sauce made by mixing the minced garlic with lime juice and a pinch of salt.