SOUTZOUKAKIA WITH AMINO ANIMO PUMPKIN PROTEIN

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

1. Grind the sunflower seeds in a blender until they become powder.
2. Chop the onion, garlic, and fresh oregano.
3. Cut the beetroot into cubes.
4. Put all the ingredients in the blender and beat well until they are homogenized.
5. Spread a baking sheet on a tray, shape the mixture into small soutzoukakia, and place them on the tray.
6. 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

1. Put all the ingredients except the cherry tomatoes and cumin oil in a saucepan.
2. Boil the sauce over low heat until it starts to thicken and add the cherry tomatoes.
3. Boil the sauce for about 5 more minutes.
4. After removing from the heat, add the black cumin oil and mix.
5. While the sauce is hot, put in the soutzoukakia, mix, and leave them for 10 minutes before serving.