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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. mix the flour, polenta, milk and egg yolks together in a bowl- it's very dry so of course i got carried away and added heaps of milk, but later the greens add wetness so resist. | 2. leave it somewhere peaceful to rest for 30 minutes. | 3. cook your weeds in boiling salted for 10 minutes with the garlic. | 4. drain and rinse in cold water then drain well. | 5. add garlic and greens to the floury mixture. | 6. season with salt and pepper and stir well. | 7. heat about 1cm of olive oil in a heavy frypan. | 8. shape mixture into fritters- add flour if too wet. | 9. fry 5 minutes on each side or until golden. | 10. serve with yoghurt and cold beer. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain flour	250			-	-	-	-
polenta	60			-	-	-	-
egg yolk	2		beaten	109.48	1.2206	5.3924	9.0236
soymilk	1/4	cup		32.805	3.8151	1.9865	1.0631
garlic	3	cloves	sliced	13.41	2.9754	0.5724	0.045
dandelion green	250	g		112.5	23.0	6.75	1.75
yoghurt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.