Goat Cheese Stuffed Toasted Plantain Rice Balls

Goat Cheese Stuffed Toasted Plantain Rice Balls

I don’t know what has gotten into me, but lately, I’ve been spiralizing plantains like crazy.

If you follow me on Instagram or Facebook, you may have noticed that I’ve been experimenting a lot with this fruit. Like, here, there and everywhere.

So, sorry if it’s plantain overload on Inspiralized.

Goat Cheese Stuffed Toasted Plantain Rice Balls

Eating plantains helps ease the woes of this long-lasting winter. I feel suddenly tropical!

Plantains have this magical ability to change flavor depending on ripeness. If you see a yellow plantain, it’s ripened and sweet. If you see a green plantain, it’s starchy and used for more savory dishes.

Lu and I have this favorite chain taco place called The Taco Truck in Hoboken. Every single time (I swear!) we go there for a quick dinner, Lu orders the exact same thing: two orders of chicken tacos with guacamole and a side of platanos fritos. They’re fried plantains with creamy sugar.

I can’t bring myself to try those plantains, just because they’re doused in sugar, but I love plantains otherwise.

While I’m into plantains lately, my next stop is yucca. Actually, I can’t believe I haven’t given yucca a shot. They don’t sell it at my local grocery store, so I never think to make a recipe for it.

Goat Cheese Stuffed Toasted Plantain Rice Balls

I wish that there was a Whole Foods closer to me. There’s nothing better than meandering through the aisles of a Whole Foods. You always pick something up that you’ve never seen or tried before.

Alas, I’ve managed to be creative despite my mundane local grocery store chain.

Goat Cheese Stuffed Toasted Plantain Rice Balls

These plantain rice balls are messy to make, but worth all the hassle. By toasting the plantain first, the consistency of the plantain hardens and locks in flavor. When the “rice” is combined with the egg, coconut and breadcrumbs and baked with the goat cheese, the texture is incomparable to anything else.

The goat cheese warms in the oven and pairs nicely with the sweetness of the coconut flakes and cooked plantain.

These rice balls make the perfect party appetizer. They would work well just with cocktails, too! Mojitos and plantain rice balls, anyone? Just serve up plantain rice balls and cerveza and you’ll have your party guests begging to come back.

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Goat Cheese Stuffed Toasted Plantain Rice Balls

Yields 5-6 rice balls

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 2 medium-ripe plantains, peeled, Blade C
  • 1 piece of whole wheat toast
  • 1 egg, beaten
  • salt to taste
  • 3 tsp coconut flakes
  • 5-6 tsp goat cheese

Instructions

  1. Preheat the oven to 400 degrees.
  2. Place your spiralized plantain noodles into a food processor and pulse until made into rice-like "bits." Set aside.
  3. Place your piece of bread into a food processor and pulse until made into breadcrumbs. Set aside.
  4. Place a large skillet over medium heat and coat with cooking spray. Place your plantain rice in the skillet and toast until the plantain bits are a darker color and begin to slightly brown. When done, pour out into a mixing bowl.
  5. In the bowl, add in 3 tbsp of the breadcrumbs, egg, salt, and coconut flakes. Mix to combine thoroughly.
  6. Over a baking tray lined with parchment paper, mold plantain mixture into balls. Lay each down on the baking tray. Then, take a tsp of goat cheese, roll into a ball and stuff into the rice ball. At this point, you will have to re-mold the rice balls.
  7. Repeat until all of the mixture is used.
  8. Place the rice balls into the oven and cook for 13-15 minutes. Enjoy!
http://inspiralized.com/goat-cheese-stuffed-toasted-plantain-rice-balls/

Goat Cheese Stuffed Toasted Plantain Rice Balls

Goat Cheese Stuffed Toasted Plantain Rice Balls

Goat Cheese Stuffed Toasted Plantain Rice Balls

 

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Comments

  1. These look unreal! Nice work :)

  2. My wife is always looking for new was to stuff goat cheese into appetizers, so this will be on the list to try very soon!

    (And there’s nothing better than meandering through Whole Foods for hours… I have one near my work, so you can hear someone in my office shouting “Who wants to go to Whole Foods?” at least twice a week.)

  3. Haha, I totally agree with you, I could spend hours in Whole Foods. We have one half a mile away from my apartment– sometimes a good thing, sometimes a bad thing lol

  4. so… a) Why did I never think of spiralizing plantains. b) How delish does this look, and c) I’m going to have to try it with feta or boursin (I detest goat cheese). These are so cute and I bet they would also be tasty with mini bocconcinis in the middle too. Yummy!

  5. What temperature do we bake these at?

  6. Is there a substitute for the bread that you would recommend?

  7. I buzzed some oats in my cuisinart instead of wheat toast. But I jumped online because I used my smallish-medium cookie dough scoop which I think doubled the batch. After I made the first ball, I smooshed it into a little pattie and put the goat cheese in the center. I put that in the scoop and packed it against my palm, then popped it on the baking sheet. Plus, I sprayed the scoop with no-stick spray. Was a lot of fun & mess! Gotta go clean up the kitchen now…

  8. The end result was great. I had to add an additional egg and reduce the plantain by half. Would not form anything cohesive.

  9. Twas fantastic. Made them this evening – made a sriracha & garlic thing to dip the balls into.

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