Vegetable balls like these are popular all over the Peloponnese. However, these, taught to me by Dimitirs and Georgia, the cook at To Palio Bostani in Kalogria, were the lightest we tried and were not doughy at all. They can be rolled small as finger food, or cooked in larger, flatter patties as an entree or part of a meze. A food processor is great for grating the pumpkin.
Makes 30 balls
Preparation Time: 10 minutes
Cooking Time: 8 minutes
1kg firm pumpkin e.g. Queensland Blue, grated and squeezed dry
5 green onions, finely sliced
1 bunch mint, finely chopped
1 bunch flat-leaf parsley, finely chopped
1 cup (150g) plain flour
Freshly ground pepper and salt
1 cup (250ml) extra virgin olive oil, for frying
- Combine pumpkin, green onions, mint, parsley and flour and mix well. Season well with pepper and salt.
- Heat oil in a large, deep frying pan over medium heat. Form heaped tablespoons of pumpkin mixture into flat patties and fry 3-4 minutes on each side, or until golden and cooked through. Serve immediately.
Lyndey’s Note: It is important to use a firm type pumpkin for this recipe. Butternut is not suitable.