Greek aromatic octopus balls

Dairy Free Diet

Excludes foods such as milk, yoghurt, cheese and their by-products.
Nuts Free Diet

It is usually followed when someone is allergic to nuts.
Low in Sugars Diet

Limits all sources of added sugars and encourages the reduction of high-carbohydrate (high glycemic index) foods. A claim that a food can be classified as LS can be made when it contains less than 5 gr of sugars per 100 gr of solid food or 2.5 gr of sugars per 100 ml of liquid food.

20'

Ηands on
70'

Cook Time
6-8

Portion(s)
1

Difficulty
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Ingredients

half a small octopus or 2-3 small octopus heads (500 g total)
2 bay leaves
1 tablespoon peppercorns
2 tablespoons balsamic vinegar
some herbs (dill, mint, basil)
1 large onion, thinly sliced
grated zest of 3 limes
juice from 1 lime
1 tablespoon olive oil
50 g breadcrumbs
1 egg, lightly beaten
2 tablespoons self-rising flour
pepper
salt

For sauce

2 tablespoons tahini
3 tablespoons water
salt
pepper
juice from ½ a lemon

Method

Preheat oven to 180* C (350* F) Fan.
Wash and clean the octopus thoroughly. Remove the mouth and eyes and scrub the suckers to remove any grit or sand.
Place the octopus in a deep pot. Add the peppercorns, bay leaves, and balsamic vinegar.
Cover pot with plastic wrap and allow to simmer for 30 minutes to 1 hour, depending on how tender you like your octopus.
When ready, remove the peppercorns. Some may be stuck on the octopus.
Chop the octopus into pieces. Transfer to a bowl and add the herbs (dill, mint, basil), onion, lime zest and lime juice. Toss to coat.
Add the breadcrumbs, egg and flour, pepper, salt and 1 tablespoon olive oil. Mix.
Place a pan over high heat, until it gets very hot.
Cover the bottom of a pan with flour.
Shape the mixture into round balls and place them in the pan. Shake pan to coat balls.
Add some olive oil to the pan and sauté the octopus balls.
When ready, transfer to a clean baking pan and bake for 10 minutes.

For the sauce

Combine 2 tablespoons of tahini and 3 tablespoons water in a small bowl.
When completely combined and creamy, add salt, pepper and the juice of ½ a lemon.
Mix and serve.

Tip

Dredge them in flour and store them in the freezer for up to 1 month!

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Rating

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Nutritional
Chart

Nutrition information per portion

Calories (kcal)

4 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

2.9

Total Fat (g)

4 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

0.5

Saturated Fat (g)

3 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

5.8

Total Carbs (g)

2 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

0.9

Sugars (g)

1 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

6.3

Protein (g)

13 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

0.7

Fibre (g)

3 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.34

Sodium (g)

6 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by

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