FASTING OCTOPUS HEAD

1.	Boil the octopus in vinegar, without water, and if you want, add a whole onion, 4 bay leaves and a whole carrot, just for the smell.
2.	Drain the octopus and grind it, keeping a few tentacles (just to feel it).
3.	Put it in a bowl and add the ground onions, the bread soaked, drained and beaten in a blender.
4.	As much as the volume of the octopus, so should the onion be with the bread.
5.	Let the onion be a little more than the bread.
6.	Add the remaining ingredients and knead well.
7.	We leave it in the fridge for a while, so that it takes a while to set.
8.	Then form round meatballs, flour them and fry them in hot oil.
9.	Tip:
10.	Then form round meatballs, flour them and fry them in hot oil.
11.	For an easier process, they can be baked in the oven rather than in the pan to prevent them from falling apart.
12.	For an easier process, they can be baked in the oven rather than in the pan to prevent them from falling apart.
13.	Furthermore, if they are fried after baking, they should be cold and not hot.
14.	In this case no flour is needed before baking and frying.

	20 kg of octopus1 kg of octopus
	5 kg chopped onion2 chopped onions
	10 kg of stale bread or breadcrumbs300 g of stale bread or breadcrumbs
	½ kg finely chopped parsleya little finely chopped parsley
	1 wine cup oreganoa little oregano
	1 teaspoon of saltsalt
	½ wine glass of ouzo½ ouzo glass of ouzo
	½ kg oil½ cup brown oil
	1 wine cup of bay leaves, for boiling5 bay leaves, for boiling
	1 wine cup of bay leaves, for boiling5 bay leaves, for boiling
	6 large onions for boiling.1 onion for boiling