Pea Protein, Water, Vegetable Oils, Sunflower Oil, Onion, Salt, Potato Starch, Corn Starch, Citrus Fiber, Psyllium Fiber, Natural Aroma, Yeast Extract, Herbs and Spice, Dehydrated vegetables (mushroom, garlic), Vegetable Protein Broth, Glucose Syrup, Sugar, Bamboo Fiber, Beetroot Concentrate, Emulsifier (Lecithin, Methyl cellulose), Citric Acid.

Suitable for vegans

Gluten-free
Soy-free
Allergen-free
Non-GMO
High Protein
Low in sodium

Remove the product from its package.
Oven: Preheat the oven to 390-430°F. Heat up the product for 8-10 minutes.
Fryer/Frying pan: Fry for about 6-7 minutes at moderate temperature.

Greek Meatless Keftedakia
By Chef Georgios Kastanias

Ingredients

• 2 Slices white bread, 1- inch thick
• ¼ to ½ cup milk
• ½ seedless cucumber
• Kosher Salt
• 3 tablespoons EVOO
• 1 ½ LB meatless keftedakia
• ¼ cup finely chopped fresh mint
• 3 tablespoons grated red onion
• 1 tablespoon finely chopped fresh oregano
• 2 pinches cinnamon
• 3 cloves garlic, grated or pasted
• 1 large egg
• Zest and juice of 1 lemon
• 4 pita or flat breads cut into wedges
• 1 ½ cups Greek yogurt
• 1/4 cup fresh dill
• 1 teaspoon ground cumin

Directions

1. Soak the bread in the milk. Peel the cucumber and grate into a strainer. Slat it and let it drain for 20 minutes.
2. Pour the virgin olive oil into a bowl, then add the meatless keftedakia and sprinkle with salt and pepper. Squeeze out the bread and crumble between your fingers as you add it to the meatless keftedakia. Add the mint, onions, oregano, cinnamon, 2 of the garlic cloves, egg and ½ of the lemon juice. Mix all of them into a homogeneous mixture.
3. Using a small ice cream scoop, form the meatless keftedakia mixture into about 24 balls and place them on a baking sheet. Roast 15 to 18 minutes (or until they are golden brown). Remove the meatballs from the oven and place the broiler on high. Broil the pita 30 seconds to 1 minute on each side.
4. For the dip: press the cucumber in the strainer to get rid of the excess water. Then add the yogurt, dill, and remaining lemon juice.
5. Season the sauce (dip) with cumin and salt and mix until smooth.
6. Serve the meatballs with the sauce (dip) and pitas.