Vegan kofta with OCEANFRUIT Di Mare seaweed salad
- 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.
Refrigerate the koftas for 20 minutes.
- 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.
- 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.
- 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.