Beyond Meat Keftedakia

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

Pasta with butternut squash sauce and mushrooms

Tonight's recipe

Kale tabbouleh

3 adult beverages

Exercise

2.75 mile walk

10 minutes of strength training

9,135 total steps