Taramokeftedes # 2 - Fried tarama balls with bread and fresh herbs

One of the most tasty meze of the traditional Greek cuisine and one of the most popular dishes during the fasting period of "Sarakosti" (which started this week) and a shiny star at the table on "Clean Monday" day. It is a meze, though, which you can enjoy anytime in the year as long as you accompany it with a chilled glass of ouzo!:-)) I've said before that there are a few variations of "taramokeftedes" and last year I had posted another one. This one today, though, is one of my favourites

Recipe of Argyro Barbarigou,
a prominent Head Cook in Greece
Check out her great site Argiro for more delicious recipes

Ingredients (for 10 portions):
100gr. of tarama, rinsed under some running water (preferably the white type)
8 Spring onions, finely chopped
2 tbsp of finely chopped dill
1 tbsp of finely chopped spearmint
3 slices of stale bread, soaked in water and well strained
pepper
all-purpose flour for dusting
olive oil for frying

Method:
In a frying pan warm some oil on medium heat and sauté the Spring onions until they get soft. When they start getting coloured add the dill, the spearmint, season with a pinch of salt and plenty of pepper and stir well.

In a large bowl put the bread, the onions mixture and the tarama. Knead with your hands to blend the ingredients very well.

Take pieces of the mixture and shape into medium size balls. Pass the taramokeftedes through the flour and gently shake off the excess flour. Leave aside on a dish.

Put plenty of oil in a deep frying pan on medium heat. When it is hot (but not fuming) put some of the taramokeftedes in and fry until they are golden brown on both sides. You'll probably need to do this in batches.

Transfer the taramokeftedes with a slotted spoon on kitchen paper to drain and serve while they are still hot.