Veggie Plantain Meatballs with Honey & Soy Sauce

Peel the plantain and chop it into 5 or 6 pieces. Peel and roughly chop the onions.

Place the chopped plantain and onions in a blender, along with the garlic, cotch bonnet, coriander and parsley leaves and pulse for about a minute or long enough to blend the mixture into a smooth paste. Be careful not to blend for too long otherwise the mixture will become very "watery" and difficult to shape into balls.

Transfer the mixture to a bowl, add the spices, and breadcrumbs and mix in. Again, do not overwork the mixture.

Line a baking tray with parchment paper, and using a spoon, spoon and shape the mixture into ball shapes onto the baking tray. Drizzle the olive oil over the balls.

Place in a pre-heated oven (180 degrees fan-assisted or 200 degrees celsius) and bake for 20 - 25 minutes, until browned

Transfer the meatballs to the pan and swirl them around the pan to ensure they are completely coated with the sauce.

Add the sesame oil to a pan and when hot, fry the ginger on medium heat for 1 -- 2 minutes to release the flavours. Add the honey and soy to the mixture and reduce the heat to low. Allow to simmer for a few minutes, stirring continuously.