1 tin of chickpeas (drained weight 240gm)
1/2 medium raw butternut squash, grated
1 small onion, grated
2 heaped tabs chopped parsley
2 heaped tabs chopped fresh dill
1 egg, beaten
A small piece of feta cheese (maybe 30 – 40 grammes)
A little plain flour
Plenty of freshly ground black pepper
Olive oil for frying
Take the grated squash and squeeze out as much of the moisture as you can. I do it with my hands, but you can do it in a clean towel if you prefer.
Grind the drained chickpeas in a food processor until they have the appearance of fairly fine breadcrumbs.
In a bowl mix the grated squash, grated onion, chopped herbs, egg and crumbled feta. Season to taste, remembering that the feat will have given some salt. Add a little plain flour a bit at a time to help bind the mixture. It should be a fairly soft mixture but still have a consistency that can be shaped by hand. The ‘pityés’ should be about the size and shape of a small damson.
Shallow fry in olive oil – don’t have the oil too hot as you want the ‘pityés’ to cook inside whilst being golden and crisp on the outside.
Serve at room temperature.