Fried Vegetable Balls
These fried vegetable balls can be adapted to any season. The technique remains the same, but the vegetables will vary. A great meze to offer as an appetizer or for a party buffet!
- 1 kg mixed greens (chard, white beet, sow-thistle, poppy)
- 250 gr fresh, green onions
- 100 gr fennel
- ½ kg flour
- 1 egg
- 250 gr feta cheese
- oil for frying
Clean and wash the greens, mince them and knead them with salt.
Mince the onion and the fennel.
It is up to you whether you want to mince everything to a paste or leave some pieces.
This will affect the texture of the balls.
Drain the greens, and add them to the minced onion and fennel.
Mix with flour, egg and cheese and knead.
Let rest in the fridge for 30 minutes.
Take a big frying pan, half fill it with oil and heat it.
Shape the mixture into small balls with your hands and fry them over a medium heat on both sides until brown.