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...
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Cooking tools:
- Paring knife
- Mortar and pestle
- Colander
- Mixing bowl
- Wooden spoon
- Plate
- Deep fryer
- Slotted spoon
- Paper towel
Ingredients
- ½ kg (1 lb 2 oz) fish roe, of grey mullet if possible
- ½ kg (1 lb 2 oz) potatoes, mashed
- ½ medium onion, grated
- 2 tbs chopped mint
- 2 tbs chopped parsley
- salt
- pepper
- flour
- olive oil for deep-frying
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