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A fantastic recipe from Marlene Watson-Tara. Marlene's work focuses on food, nutrition and the effect it has on our bodies and our planet.
These nutritious delights have a hearty texture and are perfect served in a sandwich, pitta, or on a bed of steamed greens. Seaweed Agogo Asian Herb Mix add an extra special sensation to these koftas. The mineral rich seaweed delivers a good source of omega 3 fats with every bite. Unlike land plants such as kale and spinach, seaweed contains preformed omega-3 fatty acid EPA, so seaweed can be a reliable source of omega-3 for vegans. There are several types of seaweed, and it generally comes dried or in a powder form like Seaweed Agogo.
For the Sauce
Add all ingredients to a food blender and process until emulsified and the sauce just begins to take on a soft green colour. Transfer to an airtight jar or container and refrigerate until ready to serve.
For the Koftas
Wash the red lentils and soak for 30 minutes. Drain and set aside. Preheat the oven to 200/400°. Line a baking sheet with parchment paper. Warm a splash of water to a heavy based pan. Saute the onion, potato, carrot and spring onions with the Seaweed Agogo Herb Mix stirring well to mix. Cook for 10 minutes until the vegetables dry out. Set aside. Add the red lentils, garlic, ginger, tamari, umeboshi paste, coriander, ground almonds, and spices to a food processor. Pulse and occasionally scrape down the sides to mix well. Blend until you still have some texture remaining. Transfer the mixture to a large bowl and add in the vegetables. Stir in the lemon juice and baking soda. Lightly moisten your hands with water or a drop or two of oil. Take a small amount of mixture and roll into an oval shape. Place on the baking sheet and bake 15-20 minutes until crisp and golden.