Vegetable balls like these are popular all over the Peloponnese. These were the lightest we tried. They can be rolled small as finger food, or cooked in larger, flatter patties as an entree or part of a mezze.
- 1 kg pumpkin, grated, squeezed dry (see Note)
- 5 green onions, finely sliced
- 1 bunch mint, finely chopped
- 1 bunch parsley, finely chopped
- 1 cup (150 g) plain flour
- 200 ml extra virgin olive oil, for frying
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Combine the pumpkin, green onion, mint, parsley and flour in a large bowl, and mix well. Season with salt.
2. Heat oil in a large, deep frying pan over medium heat. Form heaped tablespoons of the pumpkin mixture into flat cakes. Fry in batches for 3-4 minutes on each side until golden and cooked through. Remove with a slotted spoon and drain on paper towel. Serve immediately.
• It is important to use a firm pumpkin for this recipe. Butternut is not suitable. A food processor is great for grating the pumpkin.