Source: Real Greek Recipes | Makes: 20 | Time: 30 min
Changes: made it vegan; used store bought bread crumbs
Ingredients
1 tbsp flax meal
3 tbsp water
1 lb ground Beyond Meat
1 small onion, finely chopped
2 large garlic cloves
5 tbsp olive oil
1/4 cup bread crumbs
1 tsp ground coriander
1 tsp red wine vinegar
3-4 small fresh mint leaves chopped
A handful of fresh parsley chopped
salt & pepper
flour
frying oil
Coconut Yogurt Tzatziki (Minimalist Baker)
1 1/2 cups coconut yogurt
3 cloves garlic, minced
2 tbsp dried dill
S&P, to taste
1 1/2 tbsp lemon juice
Instructions
Start by making your flax egg. In a small bowl, add flax meal and water. Put in the fridge for 15 min.
Meanwhile, combine ingredients from Beyond Meat to S&P. When the flax egg is ready, add that, too. Roll into balls.
Heat a large skillet with frying oil. Roll each ball in flour. Add balls to skillet and fry 3-4 minutes on each side. Let them drain some of the oil by resting them on a paper towel lined plate before you serve them.
Once you get that excess oil out of there, serve with tzatziki (which you make by just stirring all the ingredients together).
Enjoy!
Journal
Food & Drink
3 glasses of water
2 cups of coffee
1 decaf oat milk latte
1 banana
Butternut squash dal with egg
Tonight's recipe
3 adult beverages
Exercise
2.75 mile walk
10 minutes of strength training
9,135 total steps
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