Baked Ecuadorian bolón of plantain and queso fresco

Ingredients

For 1 serving

• Plantain150 g
• Queso fresco30 g
• Eggs1
• Extra virgin olive oil1 teaspoon
• Cumin1 pinch
• Saltto taste

Contains: lactose, eggs

Method

1. Bring a small pan of salted water to the boil; score the plantain skin lengthways, peel it and cut it into pieces of about 3 cm.
2. Cook the plantain for 15 minutes, until very tender; meanwhile turn the oven on to 210 °C (fan) and line a baking tray with baking paper.
3. Drain the plantain and mash it while still hot with a fork together with the oil, cumin and a pinch of salt, until you have a firm, workable dough.
4. Dice half the queso fresco, work it into the dough and, with damp hands, shape two firm balls; place them on the tray.
5. Bake for 15 minutes, until the bolones are golden and crisp outside.
6. In the last few minutes, fry the egg in a non-stick frying pan over a medium heat for 3–4 minutes, until the white is set; serve the bolones with the egg and the remaining cheese crumbled over.