Fonio Crusted Crab Cakes – Yolélé

Ingredients

• 1 large green plantain (about 10 oz.), peeled and roughly chopped
• 5 tablespoons red palm oil or vegetable oil
• ⅓ cup Yolélé fonio
• 2 tablespoons plus ½ teaspoon fresh lime juice
• 1 tablespoons finely chopped cilantro
• 1 tablespoons finely chopped yellow onion
• 1 large egg, lightly beaten
• Kosher salt and freshly ground black pepper
• 1 pound lump crabmeat
• ¼ cup all-purpose flour
• 1 teaspoon finely chopped fresh ginger
• Vegetable oil, for frying
• Lime wedges, for serving