Growing up in Greece, octopus was a seafood which we enjoyed with various ways through the year and especially the summer. Traditionally, we cook it either in red sauce served with macaroni or in olive oil and vinegar sauce. Octopus has an excellent nutritional profile. It is a great source of iron, vitamin B12 and selenium and it is a great meat alternative. Today I have prepared for you the best aromatic octopus balls, which are not so traditional but they have all the traditional Greek aromas. Enjoy!
What you will need
- Octopus. The star of the show! If you are not an octopus fun you could substitute with shrimp or lobster meat.
- Vegetables. Carrots and onions. They compliment perfectly the dense flavor of octopus.
- Egg. This is our binder. I haven’t tried it yet with a flaxseed egg but I think that it will work just fine if you want to try it.
- Aromatics: Lemon zest, mint and oregano
- Oat flour. I wanted to keep this gluten-free so I used oat flour but you can use breadcrumbs as well.
How to offer to babies
Those aromatic octopus balls are suitable for toddler and babies and you can offer them starting at 6 months. Both my kids had seafood very early in their weaning journey. Seafood is categorized as potential allergen so based on the official guidelines, it has to be offered within the first year of life to decrease the chances of an allergic reaction. If you are practicing baby led weaning at home then I would suggest to make those into sausage’s shape so it is easier for a baby to grab and eat.
HOW TO STORE
You can store those aromatic octopus balls in an air-tight container in your fridge for up to three days or even freeze them in a freezer bag for up to three months. When you want to enjoy them, take them out from the freezer and defrost them over night in your fridge and you will have a meal ready to go at any time.
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Aromatic octopus ballsCourse: MainDifficulty: Easy
2½ lb octopus
1 small carrot (or ½ big), shredded
1 small onion (or ½ big), shredded
2 tbsp olive oil
1 tbsp mint, finely chopped
1 tsp oregano
zest of a lemon
1/4 to 1/3 cup oat flour or breadcrumbs (depending on how watery the mixture is)
- preheat your oven at 370F (187.78 degrees Celsius) and line a baking sheet with parchment paper
- Clean and boil the octopus until fork tender. I boiled for 7 min in the pressure cooker.
- Place the octopus in pieces in your blender and mince
- In a mixing bowl add all the ingredients except the oat flour and mix well
- Gradually add the oat flour (or breadcrumbs) until the mixture is not sticky any more
- Form small balls and place them in the baking sheet
- Bake for 25 min or until golden brown
- Serve with a squeeze of lemon juice