Lentil Plantain Bites with Timeless Pardina Lentil Salsa
The ripe plantain serves as a binding agent for the Pardina lentils eliminating any type of flours.
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Cooking tools:
- Dutch oven
- Potato masher
- Baking dish
- Oven
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Whisk
- Fork
- Colander
- Spatula
- Plate
- Serving platter
Ingredients
- 4Cs Seasoning Mix
- 1 Teaspoon Cinnimon, ground
- 1 Teaspoon Curry powder
- 1 Teaspoon Cayenne pepper, ground
- 1 Tablespoon Cilantro, dried and crumbled
- Plantains
- 5 Each Plantains, very ripe (almost black)
- 2 Cups Queso fresco, crumbled*
- 3 Medium to Large Farm eggs, beaten
- Salt
- pepper
- 1 Cup Queso fresco, crumbled for topping
- Lentils
- 1 Tablespoon Olive Oil
- 3/4 Cup Yellow onion, chopped
- 2 Large cloves Garlic, minced
- 2 Cups Timeless Pardina Lentils, rinsed **
- 5 Cups Water
- 1 Tablespoon 4Cs Seasoning Mix
- Pardina Salsa
- 1/2 Cup Fresh cilantro, chopped, for the salsa topping
- Hot sauce of your choice, for the salsa topping
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