Name: Koki with Fried Plantain Medallions
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup cooked black-eyed peas; 4 oz raw shrimp; 1 large egg; 0.25 tbsp red palm oil; 0.25 medium plantain; 0.5 tsp avocado oil; 0.5 cup fresh spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Koki with Fried Plantain Medallions

Steamed black-eyed pea and shrimp cakes infused with vibrant spinach, served with golden-brown plantain medallions for a satisfyingly sweet and savory crunch.

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NUTRITION

Protein

40.5g

Fat

12.6g

Carbs

42.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked black-eyed peas

4 oz raw shrimp

1 large egg

0.25 tbsp red palm oil

0.25 medium plantain

0.5 tsp avocado oil

0.5 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Pulse the cooked black-eyed peas in a food processor until a thick, slightly textured paste forms.
2
Finely mince the raw shrimp and fold them into the bean paste along with the egg and chopped spinach.
3
Stir in the red palm oil, sea salt, black pepper, and garlic powder until the mixture is uniform in color.
4
Spoon the mixture into parchment paper packets and steam over boiling water for 25 minutes until firm.
5
While steaming, slice the plantain into rounds and lightly coat them with avocado oil.
6
Pan-sear the plantain medallions in a non-stick skillet over medium heat until they are caramelized and tender.
7
Unwrap the koki cakes and serve immediately alongside the warm plantain medallions.