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Whole30 Mofongo Balls with Cilantro Lime Sauce

Chris McCormick

Posted on February 05 2020

Mofongo is a common dish served all over the Caribbean. Typically all ingredients are mashed together with a mortar and pestle. That’s one piece of equipment we don’t have here at Paleo on the Go so we used our food processor. Fried to a crispy golden brown these little balls of deliciousness will be a hit at your family will love, or great for a party. You can make them up ahead of time and fry them just before serving.

Fun fact; Many Puerto Ricans stuff their turkeys at Thanksgiving with Mofongo, replacing the bread crumbs used when making a traditional stuffing.

Mofongo Balls

Serves 16

  • 2 cups avocado oil
  • 3 green plantains
  • 1 tablespoon finely minced garlic
  • 6 oz pork rinds (cracklings)

Peel and cut the plantains into 1” chunks. Heat 2” of oil in a frying pan to 350F. Fry the plantains until golden and tender about 5 minutes. Drain. Put plantains in a processor bowl, add garlic, add pork rinds and pulse until well combined. Shape the mixture into small balls and fry them again until crisp and golden.

mince garlic    peel plantains    cut plantains    fry plantains 

scoop out plantains    Put plantains in a processor bowl, add garlic, add pork rinds and pulse until well combined    Shape the mixture into small balls and fry them again until crisp and golden    Shape the mixture into small mofongo balls

Cilantro Lime Sauce:

The Cilantro Lime Sauce is a simple yet versatile recipe. It compliments the Mofongo perfectly and can be used as a dip for crudite too!

  • ½ cup Coconut cream
  • 6 Tbl. Fresh cilantro chopped
  • Zest and juice from one lime
  • 1 Tbl. Extra virgin olive oil
  • ½ tsp Sea salt Place all ingredients in a small processor and puree until smooth.
Whole30 Mofongo Balls with Cilantro Lime Sauce

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