Fava (yellow cream peas) is usually served as an appetizer or meze for ouzo as well as a main course. It is a traditional paste with yellow peas from Amorgos.
500g yellow split peas, olive oil, salt, 2 whole onions
Crashed and cleared from their skin the peas. Soak them for about twelve hours. Boil them with water, no salt! Peel and quarter an onion and let it cook with. Lower temperature and simmer the peas for 40-45 minutes. Skim off with perforated ladle. Blend the peas with a stick blender to a smooth move. Serve warm or chilled with curled olive oil, lemon slices and finely shredded red onion.
2 cups of creamy boiled fava, 1 cup of chopped onion, 1 cup of chopped anice, half a cup of chopped fresh mint, 2 eggs, salt, pepper, 3 cups of flour, 3 tea spoons of baking powder, 3/4 of cup of vegetable or olive oil.
Preparation-pour the oil in a pan and when hot add the onion and anice, to simer.
Place the rest of the ingedients in a bowl and add the onion and the anice. Mix very well, until it becomes a soft flafy dow. Fry in a pan with hot vegetable oil the croquetes, by dropping them in the pan with a spoon. When golden, take them out and place them in a tray with a paper towel so the extra oil will be absorbed.