Recipe for Tarama Keftedes – Fish Roe Cakes
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This recipe can be prepared with any type of fish roe or caviar that you can find. However, Greek caviar, or tarama, really is best if you can find it.
Tarama Keftedes Recipe Ingredients:
- 8 ounces fish roe
- 3 medium potatoes
- 1 tablespoon Greek olive oil
- 1 medium onion, chopped
- 2 tablespoons fresh, chopped parsley
- 2 tablespoons fresh, chopped dill
- 1 large egg, scrambled
- Salt, to taste
- Pepper, to taste
- 1 tablespoon all-purpose flour
- Olive oil, for frying
Spoon the roe into a small dish and mass with a fork.
Peel and wash the potatoes and then cut them into quarters. Place the potatoes in boiling water and cook until tender. Drain the water and add the potatoes to a medium bowl. Mash with a fork or potato masher and then add the roe.
Add the olive oil to a frying pan and set the heat to medium. Let the oil heat for 1-2 minutes and then add the onions. Saute until the onions are translucent. Remove them from the heat and let them cool for five minutes. Add them to the mixing bowl with the potatoes and roe along with the parsley, dill, egg, salt, and pepper. Mix the ingredients together with your hands or a wooden spoon or fork.
Using your hands, form the mixture into balls and then dip them into flour. Fill a large, deep skillet with olive oil so that it covers about 1-inch. Set the heat on medium and let the oil heat for about five minutes. Add the balls to the hot oil and cook on both sides until golden brown. Taramakeftedes should need to cook for 1-3 minutes before turning. After turning, cook them for another 1-3 minutes. Remove from oil and drain on paper towels before serving.
This post was written by GreekBoston.com