Cretan sweet vegetable patties Heraklion

Ingredients for 1 servings:

• 200 g wheat flour type 405
• 90 g orange juice
• 1 tsp lemon juice
• 1 tbsp sugar
• 2 tbsp extra virgin olive oil
• 1 pinch of salt
• 200 g mixed vegetables of your choice, see note
• ½ small chili pepper(s), green
• 1 tsp, heaped salt
• 1 m.-sized onion(s)
• 4 tbsp extra virgin olive oil
• 1 tbsp mixed herbs (Gemista), see note
• 1 tsp mace powder
• 140 g cheese (Misithra), see note
• 30 g sugar
• 1 m.-sized egg(s)
• 100 g orange juice
• 120 g sugar
• 1 cinnamon stick(s), approx. 8 cm
• 4 cloves
• 1 ½ liters of frying oil
• n. B. Flour for the work surface
• e.g. sesame, white
• n. B. flowers and leaves

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

vegetarian

Combine all the ingredients for the dough and knead into a smooth, firm dough. Wrap in plastic wrap and refrigerate for 1 hour. Combine all the ingredients for the syrup in a saucepan and simmer with the lid on for 15 minutes. Strain the finished orange syrup, discarding the cloves and cinnamon stick. Keep the syrup ready in the refrigerator. Make a personal selection from the vegetables, wash, peel, roughly chop, and further chop in a Moulinex food processor. Add the salt to the vegetable mix and mix well. Let it sit for 15 minutes. Squeeze the water out of the vegetables with a clean tea towel. Place the ball in a bowl and fluff up the herb mix. Chop the onion into small pieces and fry in a large pan with 4 tablespoons of olive oil until light brown. Add the cooking oil to the vegetable mix. Add the remaining filling ingredients to the vegetable mixture and mix until smooth. Keep in the refrigerator. Remove the dough from the refrigerator, knead briefly, and divide into four portions (this makes things a little easier). Roll out each portion on a floured surface into a sheet approximately 1-2 mm thick. Using a suitable wine glass, cut out circular, 10 cm diameter discs. Knead the leftover dough together, roll it out, and so on until all the dough is used up. Finally, roll all the round discs out slightly oval to make them easier to fold. Place a disc of dough in front of you on the floured surface and place a tablespoon of the filling in the bottom half. Moisten the bottom edge with a brush, fold the top half of the dough disc down, press down slightly, and seal the edges tightly with a fork. Continue in this manner until all the dough discs or filling are used up. Heat the frying oil in a wok or deep fryer to 180 degrees Celsius and fry the vegetable patties in batches until golden brown on both sides. Drain on kitchen paper. Brush the top with orange syrup and sprinkle with sesame seeds. Arrange on a serving platter, garnish, and serve warm as a dessert or snack. Note: The mix for Gemista is a blend of approximately 50% mint, 10% basil, 25% oregano, and 15% tarragon. Cretans use a selection of carrots, broccoli, cauliflower, white cabbage, kohlrabi, leeks, spring onions, and celery leaves. Misithra is a young, soft cheese. It is made from the leftover cheese mixture from other cheeses. Available online. A mixture of feta cheese (approx. 30%), low-fat curd cheese (approx. 60%), and milk (approx. 10%) can be used as a substitute.