These grain-free, dairy-free, paleo and AIP Beef Patties are delicious and fun to make!
These AIP patties are made with plantains and green bananas, and stuffed with a seasoned beef filling. They’re the perfect combination of sweet and savoury, and completely grain-free. These patties are inspired by the idea of the classic Jamaican patties but are grain-free and scotch-bonnet free.
In addition to the well-known plantain, I also ate lot of green bananas (which we call Green Figs) growing up in Trinidad. Rather than eating these unripe bananas as fruits, we would eat them as a side dish. Across the Caribbean, you can find them boiled and served alongside salted cod, made into a salad (think potato salad), or pickled with cucumber and onions in Souse.
This recipe will likely make a bit more ground beef filing than is necessary for the patties. Use your leftover filling in a breakfast hash, eat with a salad or build into a burrito bowl!
AIP Beef Patty FAQs
Where can I find green bananas?
Green bananas are just unripened bananas that you can buy at the grocery store. You want to ensure that they’re completely green though, and not yellowing at all.
How do I peel the green bananas?
Because the fruit is unripened, the skin will be very tough to peel. I suggest trimming both ends, and scoring the green banana vertically in two areas to help you peel the skin off before boiling.
Can I make these without beef?
Absolutely! You can customize these patties however you like. Feel free to replace the beef with any other ground meat, or, to make vegetarian/vegan, sub the meat for portabello or cremini mushrooms.
Looking for more Caribbean-inspired recipes? Try:
If you tried these AIP Beef Patties I would appreciate it if you would give them a rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.Print
AIP Beef Patties (paleo, grain-free)
- Total Time: 1 hour 30 minutes
- Yield: 12–13 patties 1x
These paleo and grain-free AIP Beef Patties use a mix of ripe plantain and green banana mash to make the dough and are filled with a delicious beef filling.
- 2 ripe plantains
- 4 green bananas
- 1/2 cup cassava flour
- Olive oil (for brushing onto parchment paper)
- 2 TBSP extra virgin olive oil
- 1 lb extra lean ground beef
- 1 small yellow onion
- 2 cloves garlic
- 1/4 cup pitted, green olives
- 3 TBSP coconut aminos
- 1 TBSP oregano
- 1 TBSP thyme
- 1.5 tsps sea salt
- 1/4 cup cilantro, chopped
- Heat olive oil in a large skillet over medium-high heat. Add thinly sliced onion and sauté 3-4 minutes or until it begins to turn translucent.
- Next, add garlic and sauté an additional 1-2 minutes so that it infuses its flavour into the oil.
- Next, add ground beef, coconut aminos, thyme, oregano and salt and cook until meat begins to brown, stirring frequently.
- Once meat has begun to brown, add olives and cilantro to skillet. Reduce heat to medium. Sauté a few minutes more, stirring frequently, until meat is completely cooked.
- Remove from heat and allow to cool before filling the patties.
- Peel plantains and green bananas and add to large pot of water to boil until softened. Ripe plantains will be ready much quicker than the green banana. Remove plantains once soft and continue boiling green bananas at least 25 minutes until tender.
- Add boiled plantains and green bananas to a food processor or a high powered blender and pulse/blend into a smooth mash/puree that will form the base of your dough.
- Measure out 2 cups of the plantain and green banana mash into large bowl and add cassava flour. Using a spoon and then your hands, mix and knead dough to combine and then shape into a large ball. Consistency should be smooth and pliable and not sticky/wet. Only if necessary, add a bit more cassava flour until desired consistency is achieved.
- Place ball of dough between two lightly oiled pieces of parchment paper and use a rolling pin to roll out to 1/4 inch thick. (Avoid rolling your dough too thin or it will break apart when folding the patties).
- Next, cut rounds out of the dough about 3.5 inches in diameter (I used the top of a mason jar cover), you can also use a round pastry cutter
- Preheat oven to 425 degrees F.
- Place no more than 1 TBSP meat filling on one-half of each round, leaving a bit of a border to seal the dough. Fold dough over filling to make a half-moon shape. Press edges with a fork to seal. Repeat process with remaining dough and filling, re-rolling scraps as needed.
- Transfer patties to one of your lightly oiled pieces of parchment paper and place onto baking sheet.
Bake for 13- 15 minutes and allow to cool 5 minutes before serving.
- Prep Time: 75 minutes
- Cook Time: 15 minutes
Keywords: patties, beef, plantain, green banana, AIP beef patties, paleo, grain-free
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These came out great but I still had lots of beef filling, not sure why as I followed the 1 TBSP recommendation. Good for throwing on a taco salad though! This was delicious and good for an occasional treat but too much work for my normal day to day cooking. Thanks!
Recently got back from Jamaica and was craving patties. Was happy to find this AIP version for my son. My husband said he thought they were better than what we had in Jamaica and the kids LOVED! I have to make 30 at a time and freeze them (teenager in the house). I cook them in the Actifry 8 minutes each side from frozen. Life saver to have on hand since almost everything we eat has to be made from scratch. Thank you!
What about using curry powder in the dough ( blended with cassava flour possibly) and the filling.
curry powder is not AIP-elimination stage compliant, so if that matters to you, i’d avoid it
I’ve enjoyed tripling up on the meat filling for this recipe, freezing a third of it and later defrosting it as a base for this recipe: https://healmedelicious.com/caribbean-plantain-casserole/. So happy for plantain dishes as a go-to for breakfasts with a side of kale. Continued thanks, Nicole!
Thank you for this recipe! In my post-Paleo / new to AIP journey, I am realizing just how much I was relying on hot sauce and jalapeños in my go-to cooking. It’s been an adjustment! I have never been a fan of olives and have tended to avoid them until tonight when I got excited that olives might take up some of what I’ve been missing (in texture re peppers). I am happy to report that I *really* appreciated the olives in this recipe! But of course, I appreciate everything about this recipe and am so happy for these to be in my fridge for breakfasts this week : ) Continued gratitude your way!
Thank you Amber!
Just curious if you e tried this recipe with green banana flour instead of actual green bananas?
Hey Salima, unfortunately that doesn’t work here texture wise!
No worries. I made these as per recipe and they were amazing!!
Definitely worth the effort!! ?
Making this recipe tonight for dinner. Do you have any recommendations for AIP sides to pair well?
Hey Miranda, I have a number of delicious AIP salads on the site that would go really well with this. Also check out swiss chard gratin and swiss chard with apples – two of my faves. Let me know how you enjoy the recipe!
Thanks so much for these recipes! Growing up in Jamaica, I am very interested in Caribbean flavor. I do miss the Scotch Bonnet peppers flavor:((
For the patties, have you done any replacements for the cassava flour, such as Arrowroot? For some reason, Cassava doesn’t like me but Arrowroot is fine.. any suggestions?
Hi Andrea! Hopefully you’ll be able to reincorporate them soon 🙂 I’m so excited to have been able to. Arrowroot likely won’t work in this recipe because it’s a starch rather than a flour. You could try some coconut flour (but way less than the cassava amount as it’s way more absorbent). I can’t guarantee results as I haven’t tried any substitutions here.
We made these last night though we made many changes to the beef as we were trying to replicate Christie’s Jamaican Patties which used to be an *amazing* pattie shop near us in Brooklyn and we miss it so much since it closed. We were unsuccessful at mimicking their mystery recipe, but this was delicious regardless. It is so much fun to see bananas + plantains + some flour make an amazing gluten-free dough! It took a long time because I decided to just use all the dough instead of measuring out 2 C, and then had to add enough cassave flour (which took a long time – so sticky!). The wrapper is delicious and I feel excited to use this part of the recipe to make other things too, like empanadas!
Any chance there is a different flour I can use. Cassava doesn’t like me.
Hi Sahra, one reader notes having success with coconut flour but that hasn’t worked for me so I can’t recommend it.
Do these freeze well?
Hi Laurie, other readers have had success freezing though I haven’t tried myself. I would recommend doing so before you bake them.
Two of my favourite things, plantains and patties, I must try. Are the green bananas in the recipe green cooking bananas or the just the unripened bananas?
Hi Yanis, just unripened bananas. p.s.you can always check out the FAQ section of the post where I answer these questions.
For someone who is coconut free, can you safely omit the coconut aminos? Would be great if you could come up with a coconut-free version of coconut aminos.
Yes, i’d suggest subbing it with something else though like nomato sauce if you have some on hand. https://healmedelicious.com/classic-nomato-sauce-aip/
I made these last night and hubby and I thought they were so good. Very tasty and we loved the texture of the dough. I had so much banana mix left over (maybe my bananas were too big?) and beef that I’ll be making more with the left over today! We will freeze some that will hopefully help with lunches through the week.
This sounds yummy! I don’t have plantains. Can I use extra bananas? Anyone?
Hi Ashley! It likely won’t be the same because it will lack the sweetness and moisture from the ripe plantain as well as its flavor.
I made these today. SO YUMMY!
I used ground lamb instead of beef, because that’s what I had. It was 80/20 lean/fat so after it was cooked and cooled, I let it rest in a bowl with paper towels to absorb the extra grease.
I used 4 green bananas and 2 very ripe plantain like was called for, and ended up with a little more than 2 cups of pure mixture so I used it all and simply added more flour than the recipe calls for. I think I used close to a full cup.
I cooked them for the 15 minutes at 425F like the recipe says, then flipped them and cooked 10 minutes longer. The dough was still kind of gooey so I put the oven on 400F with the convection fan blowing and did 15 more minutes. That did the trick!
They turned out very well browned, which I like. The dough still had a hint of gooey-ness to itinside, but I attributed that to the filling and it didn’t affect the flavour at all.
Maybe my dough was too thick, maybe I used too much cassava flour, maybe the lamb was too greasy, I have no idea but it turned out great in the end and was delicious 🙂
I look forward to making these again with a variety of fillings!
Thank you, thank you, thank you I made your beef patties last night and they are delicious so so tasty and fun. I will definitely be making these again. 🙂
Yay! You’re welcome. So happy to hear you enjoyed.
These are really tasty! Are they supposed to stay slightly gooey inside or cook all the way through? Thanks!
Hi Marion! Glad you enjoyed. No gooeyness, I recommend you cook them until they’re browned on the base and fully cooked through.
I love this recipe. I used the six plantains; that measured out to about six cups. I ultimately used 1.5 cups of cassava flour to make a full batch. The ground beef mixture is delicious (I might use it for other recipes) and works well to fill the six cups of plantain dough. The dough was breaking when I folded them in half, so I just used two found discs instead. I baked off maybe 7-8 and then froze the rest. I’ll definitely be making this again, even if I’m not AIP.
Hi Julie! Thanks so much for your review. Great to learn how you extended the recipe and so glad you enjoyed!
Delicious! My husband loves Jamaican patties so when I saw the recipe, I had to give it a try. The dough came together nicely and we both agreed that the hint of sweetness you get from the dough balances the meat perfectly!