Ingredients:

• 1 octopus about 1 kilo
• 1 bunch of dill finely chopped
• 1/2 a bunch of parsley finely chopped
• 1 clove of garlic minced or grated
• 1 leek finely chopped
• 2 onions grated
• 1 cup of breadcrumbs
• 1 1/2 cup of flour
• 3 eggs
• Salt and pepper to taste
• Oil for frying

Method:

• Defrost the octopus (if frozen) and wash well under plenty of running water.
• After washing, cut the octopus in small pieces.
• Put the octopus pieces through a meat grinder or a blender.
• Place the grinded octopus in a large bowl.
• Add the dill, parsley, garlic, leek, onions, eggs, breadcrumbs and salt and pepper to taste.
• Knead all ingredients by hand until the mixture becomes homogeneous.
• Cover the bowl with plastic wrap and place in the fridge to rest for about 1 hour.
• Xtapothokeftethes (Octopus Croquettes) can be prepared ahead of time of frying if you want and shape them any way you wish.
• If are not prepared ahead of time, remove the bowl with the mixture from the fridge and knead once more.
• Place the flour in a flat plate and spread it.
• Prepare the Octopus Croquettes and pass them through the flour and flour all over.
• Heat up enough oil in a frying pan and fry a few at a time from all sides until they are lightly brown.
• Take them out of the frying pan and place them on a kitchen paper towel to drain any excess oil.
• Optionally they are also served with red sauce
• Xtapothokeftethes (Octopus Croquettes) are usually served hot as a side dish, main dish with Greek Salad or as a Greek Hot Appetizer (Mezes).