These golden and crispy potato – fish roe balls make a great appetizer!
Serves: 5-6 Prep. time: 15′ Cooks in: 20′ Ready in: 35′
1 small red onion, grated
2 tbsp extra-virgin olive oil
80 g tarama (white fish roe)
2 cups lukewarm water
1 package instant mashed potato
olive oil for frying
salt, black pepper
In a frying pan and on medium heat cook onion in oil until translucent, stirring with a spatula.
In a bowl dissolve fish roe in the lukewarm water, add instant mashed potatoes and season with salt and pepper. Stir well until all ingredients combine. Form small balls. Do not dust with flour.
Heat oil in a small deep frying pan and fry the balls in batches (no more than 5-6 at a time).
Transfer potato balls on a platter lined with kitchen paper and drain. Serve warm with a nice glass of wine, ouzo or beer.
Photo: George Drakopoulos – Food styling: Tina Webb
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