Lent is the season of the Christian year where Christians focus on simple living, prayer, and fasting in order to grow closer to God.
However, fasting does not necessarily mean going hungry or missing out on flavour. Greek cuisine is predominantly vegetarian, therefore infused with spice and herb aromas that can bring the Mediterranean to your plate.
Ingredients
1 kilo octopus
100g onion finely chopped
2 bay leaves
2 cloves garlic finely chopped
30g parsley finely chopped
20g dill finely chopped
200g bread soaked in water and wrung out
100ml white wine
1 pinch salt
2-3 tablespoons vinegar
flour
a little olive oil
Method
1. Boil octopus in salted water with the bay leaves and vinegar added for about 1 hour.
2. Remove octopus, cool so it can be handled and cut into fine pieces.
3. Sauté onion and garlic lightly in a little olive oil.
4. Add the octopus, stir and add the wine and allow to cool well.
5. Pour octopus mixture into bowl and add the parsley, dill, salt and pepper.
6. Add bread and knead the mixture until well mixed.
7. Make into small balls of flat fritters, roll in flour.
8. Fry in good olive oil.
Notes:
1. If the mixture is a little loose add a small amount of breadcrumbs.
2. To make well-shaped keftedes put a little oil on hands.