Chef: Nikos Gaitanos
Ingredients for the soutzoukakia
- 130 g. ΑΜΙΝΟ ΑΝΙΜΟ Pumpkin Protein
- 2 medium onions
- 1 clove of garlic
- 1 tbsp. chopped fresh mint
- 1 tsp. fresh oregano
- 4 tbsp. chopped parsley
- 130 g. boiled beetroot
- 1 tsp. dry coriander, grated
- A pinch of paprika, cumin, oregano, thyme, pepper
- Salt to taste
- 1/2 tsp. baking soda
- 60 g. sunflower seeds
- 1 tbsp. pumpkin oil
Preparation
- Grind the sunflower seeds in a blender until they become powder.
- Chop the onion, garlic, and fresh oregano.
- Cut the beetroot into cubes.
- Put all the ingredients in the blender and beat well until they are homogenized.
- Spread a baking sheet on a tray, shape the mixture into small soutzoukakia, and place them on the tray.
- Bake in a preheated oven at 180 degrees for about 30 minutes.
Ingredients for the sauce
- 450 ml tomato juice
- 150 ml water
- Salt to taste
- 1 tsp. ground cumin
- A pinch of baking soda
- 4 tbsp. olive oil
- 25 cherry tomatoes
- 1 tbsp. black cumin oil
Preparation
- Put all the ingredients except the cherry tomatoes and cumin oil in a saucepan.
- Boil the sauce over low heat until it starts to thicken and add the cherry tomatoes.
- Boil the sauce for about 5 more minutes.
- After removing from the heat, add the black cumin oil and mix.
- While the sauce is hot, put in the soutzoukakia, mix, and leave them for 10 minutes before serving.
