Octopus and potato balls with salad

Ingredients

For 1 serving

• Octopus180 g
• Potatoes150 g
• Eggs0.5
• Pecorino8 g
• Breadcrumbs15 g
• Parsley5 g
• Mixed salad greens80 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs, shellfish,

Method

1. Rinse the octopus, put it in a pan of cold water, bring to the boil and cook for 50 minutes over low heat with the lid on, until a fork goes into the thickest part without resistance. Leave it to cool slightly in its water: it will stay more tender.
2. Meanwhile wash the potatoes and boil them whole in their skins in salted water for 20 minutes, until soft; peel them while still hot and mash with a fork.
3. Heat the oven to 200 °C (conventional). Drain the octopus, remove the tougher skin if you like, chop it finely with a knife, and wash and chop the parsley.
4. In a bowl mix the octopus and potatoes with the beaten egg, the grated pecorino, the parsley, salt and black pepper until the mixture holds together; shape 6 balls and roll them in the breadcrumbs.
5. Place them on a lined baking tray, drizzle with half the oil and bake for 15 minutes, turning halfway, until golden and crisp outside.
6. Wash and dry the mixed salad leaves, dress with the remaining oil and a pinch of salt and serve with the fishcakes.