Spinach And Plantain Rounds - cooking recipe

Ingredients

2 plantains (ripe)
oil, for frying
2 tablespoons butter
2 tablespoons onions, finely chopped
2 garlic cloves, crushed
1 lb fresh spinach, chopped
1 pinch ground nutmeg
1 egg, beaten
flour, for dusting
kosher salt & freshly ground black pepper

Preparation

Use a sharp knife to slice each plantain, lengthwise, into 4 long pieces.
Fry the plantains in a little oil, over medium-high heat, until golden, but not cooked through; remove and drain on paper towels (reserve oil in pan).
In a separate skillet, cook onions and garlic in butter, until softened, about 2 to 3 minutes.
Add spinach, season with nutmeg, salt and pepper, co er and cook until spinach is wilted, about 5 minutes.
Let cool to touch and strain out any liquid.
Form the plantains into rings and secure with half a toothpick.
Pack each ring with spinach.
Heat the reserved oil over medium heat.
Dip the plantain rings in egg, then in the flour.
Fry until golden, turning once, 1 to 2 minutes.
Drain on paper toweling and serve hot or cold.