By: Kedra Holmes
Bahamian Cook Nook
8oz Brown Lentils
1 C Minced Cabbage
1 Whole Carrot – Shredded
1/2 Small Yellow Onion – Minced
1/2 Green Pepper – Minced
2 1/2 tbsp. Garlic Powder
3 tsp. Season-Salt
2 tsp. Onion Powder
1 tbsp. Unsalted Butter
1/4 C Uncooked Oats
2 Eggs
Rinse and drain lentils until clean. Place in a medium bowl with sufficient water to cover and place in the refrigerator for a minimum of four hours.
Note: It is best to leave them in the refrigerator overnight.
Throw off water and rinse thoroughly. Add lentils to a large pot; making sure to cover with water. Season with two tbsp. of garlic powder, two tbsp. of season-salt and one tsp. of onion powder. Cook uncovered for thirty minutes or until lentils are tender. Set aside and allow to cool.
Place butter in a large saucepan and allow to melt. Add cabbage, carrots, onions and green peppers; season with the remaining garlic powder, season-salt and onion powder – cooking until tender. Remove from heat and let cool.
After both the lentils and vegetable mixture are cool; place in a large mixing bowl and mash. Add in eggs and uncooked oats.
Mix to combine.
Form balls according to your size preference and place on a cooling rack. Place a medium non-stick pan over low heat; carefully place meatballs in pan and allow to cook for eight to ten minutes. Drizzle glaze on meatballs.
Glaze:
1 tbsp. Dijon Mustard
1/4 C Raw Honey
1 tsp. Cayenne Pepper
Heat all ingredients in a small saucepan.
ENJOY!!
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