Taramokeftéthes from Mediterranean Seafood by Alan Davidson
Remove the roes from their protective membranes, let any excess liquid drain off, then pound them. Mix all the other ingredients, down to the salt and pepper, with the pounded roe. Make rissoles (o...
Ingredients
- olive oil for deep-frying
- salt and pepper
- flour
- 2 tbs chopped parsley
- ½ medium onion, grated
- 2 tbs chopped mint
- ½ kg (1 lb 2 oz) fish roe, of grey mullet if possible
- ½ kg (1 lb 2 oz) potatoes, mashed
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