Ingredients
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500 g Octopus from one of the Blue Island Fish Markets
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2 bay leaves
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1 tablespoon peppercorns
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2 tablespoons balsamic vinegar
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Mixed herbs (dill, mint, basil, oregano)
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1 large spring onion
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2 cloves of garlic
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Zest of 3 limes
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Juice of 1 lime
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1 tablespoon olive oil
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50 g breadcrumbs
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1 egg, gently beaten
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2 tablespoons self-raising flour
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Pepper
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Salt
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Water
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For the sauce:
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2 tablespoons tahini paste
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3 tablespoons water
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Salt
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Pepper
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Juice of half a lemon
Instructions
Purchase the cleaned octopus from a Blue Island Fish Market.
Put the octopus in a pan with the peppercorns, garlic, bay leaves, vinegar and a little water. Cover the pan and simmer gently for thirty minutes to one hour, depending how crunchy the octopus is preferred.
As soon as the octopus is well cooked, remove any of the peppercorns still sticking to it and cut it into pieces.
Put the octopus in a bowl and add the dill, mint, basil, oregano. Finely cut the spring onion and add the lime juice and zest. Stir well.
Add the breadcrumbs, egg, flour, salt, pepper, and 1 tablespoon of olive oil. Stir well.
Make small round croquettes with the octopus mixture.
Dust a baking tray with flour and put the croquettes in the flour.
Next, sauté the croquettes in well-heated frying pan with olive oil.
To be served with the tahini sauce.
Bon appétit!
