Peel the plantains and, using either a potato masher or the back of a fork, mash the plantain flesh on a large plate until smooth. Tip the flesh into a large bowl, then add the beaten eggs and combine. Add the coconut flour, grated courgette, sea salt and white pepper and mix again until everything is thoroughly combined. Bring the mixture together to form a ball then, with damp hands, divide the mixture into 8 even sized portions, then flatten each into patties around 1cm in thickness. Set aside on a large platter to rest for 10 minutes.