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Filling
Slice the plantain 1 1/2 inch thick.
In a skillet, heat oil and brown each side over medium-high heat.
Using a wooden plantain press (or the back of a plate and a cutting board), flatten the plantain pieces.
Dip fried plantain disc into a bowl of salt water to avoid the plantains from becoming too brown or oxidized.
Fry the plantains again onto the heated skillet with oil.
Blot on a paper towel to remove excess oil.
Salt to taste. Serve hot with pikliz.
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