Aromatic Octopus Balls

Greek style ball shaped fried cakes.. but more delicious than they sound!

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Serves: 6-8
Prep/total time: 90 minutes
Skill level: Bit of effort
Costs: might be slightly overpriced


  • half of a small octopus or 2-3 small octopus heads (500 g total)
  • 2 bay leaves
  • 1 tbsp. whole peppers
  • 2 tbsps. balsamic vinegar
  • ½ bunch of dill
  • some basil leaves, finely chopped
  • 3 fresh onions, finely sliced
  • grated zest of 3 limes
  • 2-3 tbsps. olive oil
  • breadcrumbs (about 50 g or as much as necessary)
  • 1 egg, lightly beaten
  • 2 tbsps. self-rising flour
  • pepper
  • salt
  • sunflower oil for frying


  1. Wash and clean the octopus thoroughly, scrubbing the suckers well, to remove all the sand or grit.
  2. Place the octopus in a deep pot. Add the 2 bay leaves, 1 tbsp. whole peppers and the balsamic vinegar, but no water.
  3. Cover and allow to simmer for 60 minutes. (The octopus doesn’t need any water because it will release its own juices).
  4. Drain the juices and allow to cool.
  5. Chop the octopus into very small pieces. Finely chop the aromatics and fresh onions and put them all together in a bowl.
  6. Add the lime zest and olive oil and mix well.
  7. Season with salt and pepper and add the egg, flour and as many breadcrumbs needed for the mixture to come together. Put in refrigerator for at least 1 hour, or until firm.
  8. Form in to balls (about 40 g each) and dredge in flour.
  9. Fry in a generous amount of sunflower oil, until browned and cooked through. Place octopus balls on to paper towels to drain.
  10. Serve with lime wedges.

They can be stored in the freezer, after being dredged in flour, for up to 1 month.


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