Bolón de verde
Bolón de verde, from above
Non vegEcuador

Bolón de verde

Green plantain mashed with cheese and crackling, rolled and fried. Coastal Ecuador's breakfast ball.

45 minTime
13 gProtein each
mildSpice
Coastal breakfast2 chapters · 1 min read

Make it your way

Grandma's wayMashed green plantain with cheese and chicharrón.
The original
600kcalsame
13 gproteinsame
5 gfibresame
45minutessame

Bolón mixto.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Raw banana (green plantain)4 green plantains
Butter3 tbsp
Queso fresco1¼ cups, crumbled
Pork belly150 g, diced, for chicharrón
Cooking oil (vegetable oil)1½ tbsp
Saltto taste

Method

4 steps
  1. 1Render the pork belly in a pan until crisp. Drain, keeping the fat.
  2. 2Peel the plantains, cut into chunks and boil until soft, about 20 minutes.
  3. 3Mash hot with butter and salt, then mix in the cheese and chicharrón.
  4. 4Shape into four balls and fry in the oil and pork fat until golden all over.
Serve it like this

Serve one bolón per plate with a fried egg, a little salsa criolla and a cup of black coffee.

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Make it a meal

What goes with Bolón de verde: a bread or rice, a side, something to drink and something sweet.

With a main Encebollado60 min
With a main Locro de papa50 min
With a main Llapingachos60 min
On the side Jeera aloo30 min
On the side Bengali aloo dum40 min
A little snack Vada pav50 min
To drink Café de olla15 min
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