• Cut the onion in brunoise
• Mince the garlic
• Bpoil and mash thte potatoes and the lima beans
• Coarsley chop the parsley and the mint

1. Soften the onions and garlic in the oil. Place them along with the remaining ingredients into a bowl and mix into a firm paste.

2. If the mixture is too soft, add a little flour or dried biscuit. Allow to sit in the fridge for about 30 minutes.

3. Shape into small croquettes, flour and press down. Fry in a hot pan.

*The same recipe can be adapted for lentil, bean, broad bean and chick pea rissoles etc. This selection of rissoles made from different types of pulses can be served with ouzo, tsipouro, raki or tsikoudia.