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a Monastic recipe


  1. Blanch the spinach for about a minute.

  2. After it cools down,  cut it with your hands. Place it in a large bowl.

  3. Clean, wash and grate the potatoes from the thick holes and mix them with the spinach.

  4. Add the grated carrot, parsley, fresh onion, dry onion, garlic, breadcrumbs, olive oil, cumin, dry mint, salt, black pepper and mix well.

  5. Shape them into thin balls now, and put them on a greased tray.

  6. Now we can save some in the freezer or fry them all now.

  7. Fry them on medium heat for 2-3 minutes on each side.

  8. As soon as they are ready, place them on absorbent paper.

  9. Serve with lemon or tzatziki.


800 g of potatoes

1 carrot

500 g of fresh spinach

100 g of flour

100 g of breadcrumbs



1 ½ tbsp. ground cumin

3 cloves of garlic

30 ml olive oil

1 onion

2 spring onions

1-2 tbsp dried mint

3-4 tablespoons of parsley

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