Agoglossi: (Cynoglossum Creticum) Confusingly known as the ‘fish of the mountains’ because it is cooked like whitebait, fried with flour or batter, in olive oil, of course. The tops are picked, washed, and dipped in a little flour and salt, ready for the frying pan. Agoglossi patties are made with the same wild greens. They have a very high vitamin E content.

The patties are made with agoglossi (chopped and blanched first), parsley, spring onions, fennel leaves, oil and flour. All the ingredients are mixed together. The floured patties are fried in olive oil, and are very tasty.

Source: Mrs Pantelidaki Ioanna