Vegan kofta with OCEANFRUIT Di Mare seaweed salad

Vegan kofta with OCEANFRUIT Di Mare seaweed salad

Based on 0 ratings

Difficulty

Medium 👍
25
min.
Preparation
0
min.
Baking
20
min.
Resting

Ingredients

Servings2
100 g
Di Mare seaweed salad from OCEANFRUIT
2 tbsp
quick oats
1 tbsp
ground flax seed
1 tbsp
sunflower seed
1 tbsp
nutritional yeast
1 tsp
soy sauce or tamarind paste
1 tsp
harissa
¼ tsp
ground cumin
1 tbsp
vegetable oil (for frying)
100 g
unsweetened soy yogurt
1 tbsp
olive oil
1 clove
garlic
10
mint leaves
Your choice of bread
2
tomatoes (for serving)
mint (for garnish)
parsley (for garnish)
red onion (for serving)
sumac (for serving)
lemon (for serving)
  • Step 1/5

    • 2 tbsp quick oats
    • 1 tbsp ground flax seed
    • 1 tbsp sunflower seed
    • 1 tsp soy sauce or tamarind paste
    • 1 tbsp nutritional yeast
    • 1 tsp harissa
    • ¼ tsp ground cumin
    • 100 g Di Mare seaweed salad from OCEANFRUIT

    For the kofta, add all the ingredients listed in this step to a food processor and process until well mixed. Season with salt and pepper and form into 4 koftas. The mix should be wet but hold together.

  • Step 2/5

    Refrigerate the koftas for 20 minutes.

  • Step 3/5

    • 100 g unsweetened soy yogurt
    • 1 tbsp olive oil
    • 1 clove garlic
    • 10 mint leaves

    In the meantime, prepare the garlic-mint sauce. Mince the garlic and finely chop the mint leaves. Mix together the soy yoghurt, olive oil, mint and garlic together and refrigerate until serving.

  • Step 4/5

    • 1 tbsp vegetable oil (for frying)

    Heat the vegetable oil in a non-stick frying pan. Add the koftas and heat on medium heat until golden brown on all sides. Take care so that the koftas don't lose their shape.

  • Step 5/5

    • Your choice of bread
    • 2 tomatoes (for serving)
    • mint (for garnish)
    • parsley (for garnish)
    • sumac (for serving)
    • lemon (for serving)

    Gently warm up or toast your bread of choice. Spread the yoghurty sauce inside and lay the koftas on top. Add tomato slices, parsely, more mint and red onions as desired. Sprinkle with lemon and/or sumac and serve.

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