Place a large saucepan/pot over medium-high heat.
Cut the plantains into two and cover with water and bring to a boil. You want to let the plantains soft but still firm.
While the plantains are boiling prepare the eggs.
Dice up the bell peppers and onion.
Diced the sausage and set aside
Place a large skillet or a frying pan over medium-high heat and about a teaspoon of oil.
Saute the minced ginger and the onion, until it releases it fragrant.
Add the bell peppers and stir, cook for about 1 minute.
Add the diced sausage and stir to combine.
In a large bowl, crack the eggs and season with knorr, salt, onion powder, milk, and whisk.
Add the seasoned eggs and scramble.
After the plantains are all boiled, peel (be careful it is still going to be hot) and place in a large bowl, mash the plantains ( you can use a potato masher) make sure you get a smooth paste, it is okay if you have some lumps (but not too much). set aside to cool down.
When it has completely cooled down, place a parchment on a working top or on a baking sheet, scoop a small ball out with your hand and place on the parchment paper, use your palm to flatten the mashed plantain make sure it is not too thick, add some egg mixture.
Lift the parchment to fold over the plantain (fold over/ to cover).
Press down the edges of the plantain, gently use a fork to seal the edges. Repeat the process until you done with mashed plantains.
Place a skillet over medium-high heat, add enough oil to fry and to about 370 degrees F or hot enough to make a sizzling sound.
Fry the plantain until it is golden brown on both sides. Repeat the process until you finish frying all the plantain.
Serve and enjoy!
I put 5 eggs in the ingredients but I had leftover so you might want to reduce the quantity of the eggs.