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January 19, 2024

SOUTZOUKAKIA WITH AMINO ANIMO PUMPKIN PROTEIN

Servings: 4
Preparation time: 1 hour and 30 minutes
Total AMINO ANIMO protein: 130 gr.
Chef: Nikos Gaitanos

This soutzoukakia’s recipe may have a big list of ingredients, but it is very easy to make and the taste will reward you. If you do not have cumin oil, replace it with virgin olive oil mixed with 1 tablespoon of dried cumin!

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

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

For the soutzoukakia:

Grind the sunflower seeds in a blender until they become powder.
Chop the onion, garlic, and fresh oregano.
Cut the beetroot into cubes.
Put all the ingredients in the blender and beat well until they are homogenized.
Spread a baking sheet on a tray, shape the mixture into small soutzoukakia, and place them on the tray.
Bake in a preheated oven at 180 degrees for about 30 minutes.

For the sauce:

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

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