Beef Filling

1. 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. 
2. Next, add garlic and sauté an additional 1-2 minutes so that it infuses its flavour into the oil. 
3. Next, add ground beef, coconut aminos, thyme, oregano and salt and cook until meat begins to brown, stirring frequently.
4. 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.  
5. Remove from heat and allow to cool before filling the patties.

Patties

1. 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. 
2. 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.
3. 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. 
4. 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).
5. 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
6. Preheat oven to 425 degrees F.
7. 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. 
8. 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.