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Patacones (with Guacamole and Tomato dip)


Green Plantain (cut into slices about an inch in length)

Oil for deep frying



2 Avocados

1 Small Red Onion

outer parts of 2/3 Tomatoes (throw the squishy seedy bits in the tomato sauce)

2/3 Cloves Garlic

1 Chilli (if you like)

juice of 1 Lime


Tomato Sauce

1 tablespoon Vegetable Oil

1 White Onion, well chopped

4 Garlic Cloves, well chopped

Salt and Pepper

4 Tomatoes, roughly chopped

400g Tinned Tomatoes

2 tablespoon Fresh Coriander



First make the guacamole. Slice all the ingredients (I like to leave some of the avocado quite chunky but everything else I slice very finely). Then throw everything in a bowl and add the lime juice, stir well and keep in the fridge.

If you need to keep it for some time keep the stone from the avocado inside and it will help it not to go brown. 


Next make the tomato sauce. Fry the onion with a bit of salt and pepper, once it is translucent add the garlic. Add the tomatoes after a couple more minutes and put a lid on. After 5 minutes add the coriander. After a couple more minutes turn off.

I have used a mix of tinned and fresh tomatoes but feel free to use either.


Now fry the patacones in hot oil. (make sure there is enough oil so that they can comfortably float. After about 7 minutes or once they are starting to turn golden take them out and squash them between two flat plates. They should pancake happily and look like the nice image you see in the photo, except not yet fully golden. Now fry them again until they are crispy and golden and just like the photo :). Dry the patacones with kitchen roll. 


Serve all three and enjoy. The tomato sauce is best hot but ok cold, the patacones are best hot. 


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