Potuto and Carp Roe Patties

Name: Potuto and Carp Roe Patties (Taramokeftedes me Patata)
Yield: Serves 8-10
Cuisine: Greek
Ingredients: Flour, for dredging; 1 tablespoon chopped fresh mint; ½ cup finely chopped fresh dill; 2 tablespoons tarama (carp roe); 2 tablespoons tarama (carp roe); 1½-2 cups freshly mashed potatoes; 1 cup finely chopped scallions; Olive oil, for deep-frying

Taramokeftedes me Patata

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

The Foods of Greece

By Aglaia Kremezi

Published 1993

About

A typical meze served during Lent, these patties can also be served as an entree. There are many different kinds of taramokeftedes, some using soaked bread as a thickener instead of potato. There are even taramokeftedes made with wild greens (horta).

Ingredients

Olive oil, for deep-frying
1 cup finely chopped scallions
1½-2 cups freshly mashed potatoes

Europe
Greece
Fish course
Starter
Pescatarian
Mediterranean

Method

In a skillet, heat 2 tablespoons olive oil and sauté the scallions until transparent. Remove with a slotted spoon.

In a bowl, mix the mashed potatoes with the scallions, tarama, dill, and mint. Stir well and set the mixture aside for 1 to 2 hours or overnight.

Thirty minutes b