Vegetable balls

Ingredients   4 cups EXTRA VIRGIN OLIVE OIL 1/2 sorrel, finely chopped 1/2 kilo spinach, finely chopped 1 bunch fennel, finely chopped 1 bunch dill, finely chopped 2 bunches spring onions 2 eggs 2 tablespoons rakì or oùzo 1/2 teaspoon anise, grated 1 teaspoon pepper Salt White all-purpose flour (as much as it takes)

Preparation

Wash and rinse the vegetables well and let them drain. Chop and place all vegetables in a large bowl and season them with the salt. Use your hands to mix them well, pat them dry in your palms and place them in a new bowl.
Add the eggs, pepper, anise, raki or ouzo. Add the flour little by little, until you get a firm paste. Heat the olive oil in a deep frying pan or pot. Spoon in the mixture in amounts that correspond to a ball the size of your choice, and fry the balls until golden brown on both sides. Use a perforated skimmer to remove the balls and drain them on a paper towel.

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Tags: appetizer, Greens and vegetables