by Lefteris Lazarou

The most awarded chef of Greek gastronomy, Lefteris Lazarou, shares with us a recipe for a favorite summer dish, pumpkin meatballs with Greek crab. Let’s make it!

MATERIALS
FOR THE ZUCCHINI-BALLS

500 gr. fresh zucchinis
300 gr. chopped parsley
50 gr. chopped fresh onion
10 gr. chopped dill
150 gr. grated feta
100 gr. flour
200 gr. crab cakes
30 gr. baking powder
8 gr. salt
2 gr. black pepper
A little extra virgin olive oil for frying
A little extra flour for flouring the zucchini-balls

FOR THE AVOCADO CREAM

4 ripe avocados
30 gr. lemon juice
30 gr. sweet chilli or cayenne pepper (in the nose of the espresso spoon)
50 gr. olive oil
10 basil leaves
5 gr. lemon zest
10 gr. Salt

FOR SERVING (PER PORTION)
A few edible leaves for garnish