Plantain Pancakes

-Plantain Pancakes-
- 1ea. Plantain Boiled until soft
- simmer 3Tbsp. of butter and 1Tbsp. of chopped garlic for 2-3 minutes, do not brown. Then add 1cup of heavy cream and bring back to a simmer
- green onion sliced for garnish

-place all ingredients in a mixer along with a 1/2tbsp of rosemary, mint, and basil and mix until all ingredients are combined. Then cool. Once cooled, mix in one egg. Then form into a patty shape and dredge in a flour cornstarch mixture seasoned with jerk or Moroccan seasonings. Then place in a hot sautee pan with butter and oil and sear on both sides

-Red Pepper Coconut Cream Sauce-
-1ea. red pepper roasted and skinned
-1/2 small onion medium diced
-1ea small jalapeno diced
-1/2tbsp. chopped garlic
-1/2cup sliced mushrooms
-1cup coconut milk
-white wine-deglaze
-1/2tbsp. mint, rosemary, and basil

-Sautee mushrooms in a sauce pot, then add the onions in, sautee for two to three minutes then add the garlic. Sautee for two to three more minutes then add the jalapeno pepper. After two to three minutes deglaze with the white wine. Then add the rest of the ingredients and bring to a light boil. Then using a handheld blender or place in a regular blender and puree until smooth. Season with jerk seasoning or Moroccan seasoning and salt and pepper. Place plantain pancake on a plate and top with the roasted red pepper coconut cream sauce, then garnish with the green onions.