This is the first time I am using Bounty Bites and I have to admit I am impressed. They are frozen properly, so you take any number of pieces out if you don’t need to cook all of it in one go.
As for the originality of the dish, Izmir is the name of a coastal city in Turkey and I used to make this dish with Sanitarium’s veggie mince before but they don’t make it anymore. So I veganised Izmir Kofte with the help of Bounty Bites!
12 Bounty Bites
2 medium-sized potatoes (I used Nicolas)
1 small tomato (sliced thinly)
1 heaped tbsp concentrated tomato paste (plain variety)
1 clove garlic
A handful continental parsley (chopped)
1 cup drinking water
1 tsp sweet paprika
• Wash and peel potatoes. Slice them thinly and deep fry them until slightly brown. Set aside. I did them in Actifry for about 15 minutes with so little oil.
• Lightly fry Bounty Bites in a frying pan. All you need is 1 minute on each side. Once they are slightly done remove them and again, set aside.
• In a small pot, dilute tomato paste with water. Add sweet paprika, salt and black pepper. Bring to a boil. Once it is boiled turn the heat off. Add chopped parsley and stir.
• I used two oven proof ramekins which are about 14cm in diameter. Pour a thin layer of the sauce as the first layer. One layer of potatoes and one layer of Bounty Bites then another layer of potatoes -as shown in the photo below.
• Once you have finished layering the potatoes and Bounty Bites, finish off with tomato slices -as shown in the photo below.
• Pour over the rest of the sauce and bake them in the oven for 30 minutes at 180°C. Serve hot and enjoy!