Taramokeftéthes

• ½ kg (1 lb 2 oz) fish roe, of grey mullet if possible
• ½

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 (or small balls about the size of golf balls) with this mixture, flour them and deep-fry them. The keftéthes should be soft inside but crisp and brown outside.

Some Greek cooks would use soaked