for 16 pieces

Onions

1 tbsp	olive oil
2	onions, cut into thin slices
1	red chilli pepper, deseeded, finely chopped
2 pinch	salt
3 sprig	oregano, finely chopped

Mixture

100 g	brown bread, cut into approx. 1 cm cubes
100 g	pitted black olives, finely chopped
100 g	feta, finely crumbled
3 tbsp	white almond cream

Olive balls

60 g	breadcrumbs, roasted
	oil for frying

To serve

4 tbsp	mayonnaise
1	organic lemon, use grated zest

How it's done

Onions

Heat the oil in a non-stick frying pan. Add the onions and chilli pepper, sauté for approx. 5 mins., season with salt. Place the onions in a bowl, add the oregano, mix.

Mixture

Add the bread to the onions along with all the other ingredients up to and including the almond creme, knead by hand to form a compact mass, cover and leave to stand for approx. 10 mins.

Olive balls

Place the breadcrumbs in a deep dish, shape the mixture into approx. 16 balls. Toss the balls in the breadcrumbs. Heat a dash of oil in the same frying pan. Fry the balls in batches for approx. 4 mins. all over. Remove, toss the balls in the breadcrumbs once more.

To serve

Plate up the olive balls, mix the mayonnaise with the lemon zest, serve alongside.

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