1.5 kg of yellow pumpkin
1 large onion or 2 small ones
2 eggs (beaten)
250 gr. of Naxos Graviera
4 tablespoons of fresh chopped mint
or 2 tablespoons of dry mint
2 tablespoons of parsley or dill (chopped)
1 cup of flour,
1 cup of breadcrumbs
Olive oil for frying
We grate the pumpkin on a coarse grater, put it in a colander and, after we add salt, we let it drain for a while (about half an hour). We then squeeze it by hand to remove the remaining liquids.
We put in a bowl, where we add the rest of the ingredients. We mix well and add the flour at the end (as much as needed so that the mixture does not fall from the spoon).
We take as much as the spoon fits, sprinkle in a bowl with grated toast and flour, and then we roll by hand in the shape of a patty. We throw in hot oil and lower the heat to medium heat. We fry for approximately 4-5 minutes on each side. We then drain the pumpkin meatballs on kitchen paper and they are ready to be accompanied by yogurt or tzatziki.
*: We thank Mr. Christos Nezos.