Minced Beef and Plantain Bolinho de Carne is a culinary creation that reflects the vibrant spirit and culinary diversity of Brazilian street food. Rooted in the traditional “bolinho,” which is Portuguese for “little ball,” these croquettes are a quintessential part of Brazil’s food culture. Traditionally crafted using leftover meats and staple starches like breadcrumbs or potatoes, bolinhos are cherished for their portability, bite-sized appeal, and endless adaptability. While the dish has humble origins, it has been elevated over the years into an artful culinary staple that graces street corners, homes, and even upscale restaurants.
This particular recipe puts a modern, fusion-inspired twist on the classic bolinho by incorporating minced beef and ripe plantains. The result is an extraordinary balance of flavors: the savory depth of spiced beef melds with the natural sweetness of the plantain to create a nuanced flavor profile that feels both comforting and exotic. The plantain is the element that stands out—it adds a subtle sweetness, creaminess, and tropical flair that sets this version apart from its more common potato-based predecessor.
The concept for this recipe was born out of my travels to Brazil, where I fell in love with the bold flavors of the nation’s street foods. Vendors across the streets of Rio de Janeiro and São Paulo serve freshly fried bolinhos, often filled with meats, vegetables, or seafood. Iconic recipes, like “bolinho de bacalhau” (salt cod fritters), showcase how these humble bites reflect regional ingredients and creativity. Inspired by these gastronomic gems, I worked to create a recipe that embodies the heart of Brazilian cuisine but adds my own international flair by pairing two key ingredients not often found in traditional bolinhos.
The decision to use plantains was deliberate. This ingredient, commonly used in Latin American and African cuisines, introduces a natural sweetness that contrasts beautifully with the umami-packed beef and subtle smokiness of paprika. The plantains also act as a binder, giving the croquettes their soft, creamy interior by eliminating reliance on additional starchy fillers. This not only makes the recipe unique but provides a lighter, fresher mouthfeel.
Plantain and beef aside, the rest of the recipe honors the essence of traditional bolinhos: breadcrumbs for crunch, garlic for aromatic depth, and seasonings like cumin and smoked paprika to transport you straight to South America. The golden-brown exterior is thanks to a light dredging in flour before frying, creating the perfect crispy shell that gives way to the soft, flavorful interior. Panko breadcrumbs are suggested for added crunch, though traditional breadcrumbs can be used for a more authentic texture.
What I love about this dish is its versatility. It can be served as an impressive appetizer at a dinner party, the star of a casual weeknight meal, or even a snack paired with a cold beer or refreshing caipirinha cocktail. For added customization, you can adjust the seasoning to your spice tolerance, introduce fresh herbs like cilantro or parsley, or even serve these bolinhos with a dipping sauce like garlic aioli, spicy chimichurri, or smoky chipotle mayo.
Ultimately, Minced Beef and Plantain Bolinho de Carne is a celebration of culinary tradition reimagined with a modern twist. It is a dish that pays homage to my experiences in Brazil while channeling my creativity as a chef who loves to blend flavors and cultures. These crispy, delectable croquettes are sure to evoke a sense of adventure, transporting anyone who takes a bite to the bustling streets of Brazil filled with music, culture, and rich culinary tradition.
Minced Beef and Plantain Bolinho de Carne
Ingredients
1 cup ground beef (minced beef) - Preferably grass-fed for a richer flavor- 1 unit plantain - ripe, peeled and cubed
½ cup breadcrumbs - Use panko for extra crunch
2 cloves garlic - finely minced
1 unit egg - beaten
1 tsp smoked paprika
½ tsp cumin - ground
¼ cup all purpose flour (plain flour Australia and UK)
1 liter vegetable oil - for frying
Instructions
- Boil the cubed plantain in salted water until soft, about 10–12 minutes. Drain and mash with a fork until smooth.
- In a skillet over medium heat, add a tablespoon of oil and sauté the minced garlic until fragrant, about 30 seconds. Add the minced beef and cook until browned, seasoning with smoked paprika, cumin, salt, and pepper to taste. Set aside to cool slightly.
- In a mixing bowl, combine the mashed plantain, cooked beef mixture, beaten egg, and breadcrumbs. Mix thoroughly until the ingredients are well combined.
- Form the mixture into small balls, about 1.5 inches in diameter. Roll each ball in the flour, shaking off any excess.
- Heat vegetable oil in a deep frying pan over medium-high heat (180°C/356°F). Fry the bolinhos in batches, turning occasionally, until golden brown and crisp on all sides, about 4–5 minutes per batch. Drain on paper towels.
