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Venezuelan Patacones with Coleslaw

Natascha Brandt

Venezuelan Photographer

Based in Amsterdam, Netherlands




2 green plantains, peeled

½ cup oil to fry


250 g coleslaw mix with white cabbage and carrots

1 tbsp apple cider vinegar

1 tbsp lemon, juiced

3 tbsp Vegenaise

Chive for garnishing


• Cut the plantains crosswise in slices around 2 cm thick.

• In a large pan, heat oil over medium-high heat. Add the slices of plantain and fry them on both sides until golden brown, about 2 min for each side.

• Take them out of the pan and place them on a surface lined with paper towels to absorb excess oil. Let them rest for 2 min.

• Place the fried plantain on a cutting board and squish them under a wooden spoon (around 5 cm thick).

• Return the flattened plantain slices into the pan and fry them for a second time for 1-2 min.

• Place the fried plantains on your plate and sprinkle with salt.

• For the coleslaw: Place all ingredients into a bowl and mix well. Add a teaspoon of the mixture on top of each slice.

• Garnish with chives.

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