Tostadas with Mexican dip

Ingredients

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• 4 green plantain
• 125 ml sunflower oil (or other neutral oil)
• 1 pinch salt
• 1 cup sour cream (or vegan sour cream)
• 1 tbsp Smokin' Senorita
• 1 lime

Method

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1. Peel the plantains. This can be difficult, so use a knife if it's hard to get the skin off.
2. Cut the plantains into 1 inch pieces.
3. Heat the oil in a frying pan on medium heat and cook the plantains on top and bottom until lightly browned. Remove from the pan.
4. One by one, squash the plantains to make discs. I use a heavy based saucepan. If they are quite soft, use a spatula to move them after squashing.
5. Re-fry the plantains on both sides until golden brown. Sprinkle with salt.
6. Meanwhile, mix the sour cream and Smokin' Senorita, and add lime zest and lime juice to taste. Season with salt.