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    • Greek Meze Octopus

    Mark Sharron
    Easy
    45 minutes
    4
    Amount Per Serving: Calories 161; Fat 1.8g; Carbs 4.1g; Cholesterol 81.6mg; Sugars 0g; Fibre 0.1g; Protein 25.4g; Sodium 4.0g
    A meal that reminds one of the summertime when visiting Greece. Primarily used as an appetizer. Meze becomes a rewarding dish!
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    Ingredients

    • 4 lbs octopus
    • 3oz red wine vinegar
    • 1 tablespoon oregano
    • Olive oil
    • Red wine vinegar
    • 1 garlic clove, crushed

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • When the marinade starts sizzling, transfer the octopus to a serving dish. Cut it into small pieces before presenting it to your friends.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.