Peel plantains by first cutting off the top and bottom, then slicing lengthwise in half and removing peel.

Heat 2 tbsp coconut oil in a cast iron pan on medium heat. Place the plantain halves (or quarters if space is limited) in the hot oil. Fry the plantains until golden, flipping as often as needed to avoid burning. Remove from heat and cool to room temperature.

Puree the plantains in a food processor with the remaining ingredients. Refrigerate the dough for 2-3 hours (this provides a firmer texture for forming patties).

In a cast iron pan, heat remaining 2 tbsp of coconut oil on medium heat. Scoop out dough and form balls in your hand, then flatten into patties, place in oil and fry 2-3 minutes per side or until golden. Continue until all dough is used.

Serve with sour cream, if you're into that kind of thing....or mango chutney for a real treat.