Pumpkin balls


  • Flour for frying Mills of Crete: 500 gr. (1/2 package)
  • Pumpkin: 500 gr. cleaned and grated (3 & 1/3 cups)
  • Onion: 1 dried grated
  • Leek: 1/2
  • Fresh onions: 3 finely chopped
  • Mint: 40 gr. (2 tablespoons)
  • Butter: 30 gr. (2 tablespoons)
  • Egg: 1 beaten
  • Graviera cheese of Crete: 40 gr. (2 tablespoons)
  • Grated toast: 100 gr. about (1/2 cup)
  • Salt Pepper
  • ABEA refined oil for frying


In a bowl, grate the pumpkin and mix in the dried onion, add the chopped fresh onions and mint then stir. Add the margarine, egg and Graviera cheese. Mix very well and season with salt and pepper. Then add as much grated toast as you need (slowly) until the mixture is firm. We shape the meatballs and we coat them in flour. Heat the refined olive oil in the pan and dip the meatballs. Fry for 2 minutes on each side. Drain them on absorbent paper.

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