Bass Fritters with Herbed Cream Cheese


Fish Fritters.JPG

Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!

March 25th is a national holiday for Greece! It is a double feast, as we celebrate the beginning of our revolution against 400 years of Ottoman occupation and as Christians, the announcement of the conception of Christ from Archangel Gabriel to Mary!

In previous posts, I have written about those 400 years of slavery and the conditions existed during that period. In 1821 and after a very intense diplomatic activity, basically from Greeks who lived abroad, the Greek revolution began in Peloponnese, an area in the southern part of the Greek Peninsula.

The battles were many and unequal between the Greeks and the Turks. Finally, in 1830 the first, small at the beginning, Greek country was established having as capital the city of Nafplio. Its protectors, these being Austria, Germany, England, France and Russia decided for the country to be governed by Monarchy and moved its capital to Athens which stays this way until today.

Only until 1947 did Greece take its final form as we know it today. A long way from 1821 right?

Anyway, Greece in order to honor all these people who followed the dream of having this little piece of land free and were willing to sacrifice their lives to make it happen, established the 25th of March as a national holiday with big parades in cities all over the country. I know that Greeks in US have big parades too to celebrate this particular day!

Fish Fritters.JPG

At the same time as Christian Orthodox, we also celebrate the God’s announcement to Mary, through his angel Gabriel, of the conception of Christ. So, it is double a celebration and very important too.

It is so important that church allows people to consume fish in the middle of a very strict lent. It is the only day in these 40 days of lent until Easter that Christians are allowed to eat fish.

Traditionally, this day a Greek table consists of wet salted cod and skordalia. Housewives buy the cod and they soak the fish for two days to take the salt out. They then make a batter consisting of flour and beer cover the fish and deep fry it. Skordalia is a spread made with potatoes or bread, a lot of garlic, olive oil, vinegar, salt and pepper. I have a confession to make; I don’t like either wet salted cod or skordalia. I like fish and eat it but not in this way and skordalia is too heavy for me.

So, I was thinking that I should stay traditional and make fish, but on the other hand try something that would be closer to my taste buds. Also, instead of skordalia I could find a similar, equally tasty substitute. After brainstorming, I came with a recipe that even I didn’t expect it to be so delicious. I made two versions, one for those who fasten and the other for all the rest. Also, I tried two ways of cooking, frying and baking. It was a true day of experimentation lol!

I made these Bass Fillets stuffed with Herbed Cream Cheese and covered with Mashed Potatoes. For those who fasten, I omitted the cream cheese and stuffed the fish with herbs. Also, I made a vegetarian mashed potato without butter and milk to cover the fish. Half of them I baked them and half I fried them. Both were exquisite, but I, for health purposes, prefer the baked version. So, let’s start preparing them. Also, should you decide to make them, it would be helpful to do the puree, the cream cheese spread and the chopping of herbs the day before and keep them in the fridge.

  Fish Fritters.JPG

Bass Fritters with Herbed Cream Cheese (Full Version)

Ingredients

For the Mashed Potatoes

1 to 1,2 kilos / 2 pounds potatoes

2 tbsp milk

2 tbsp butter or margarine

1 tbsp vegetable stock

½ tsp garlic powder

Salt and pepper

Fish Fritters.JPG  

For the Cream Cheese Spread

200 gr. / 6 oz. cream cheese

2 tbsp dill, finely chopped

2 tbsp scallions, finelly chopped (about 1)

½ tsp garlic powder or 1 garlic clove minced

½ tsp onion powder or ½ small onion, finely chopped

Salt and pepper

 

1 cup breadcrumbs

 

650 gr. / 23 oz. of bass fillet

Salt and pepper

 

  Fish Fritters.JPG

 

Instructions

 

The Previous Day

For the Mashed Potatoes

Unpeel the potatoes and put them in a deep pot with salted water and boil until they become soft.

Mash them finely, add all the rest of the ingredients and mix until everything is incorporated.

Wait until it takes room temperature and then place it in the fridge covered with cling film.

 

For the Cream Cheese Spread

In a bowl mix all the ingredients until they are incorporated and place it again in the fridge covered with a cling film.

  Fish Fritters.JPG

The Same Day

Cut the fish fillets in narrow strips as you see in pictures, salt and pepper them.

Take out the mashed potatoes and the cream cheese spread of the fridge.

Add a tsp of the spread on a fish strip and roll to cover it.

Take about a quantity of mashed potatoes equal to a lime, spread it to your hand and cover the fish to seal it in all sides and make it like a patty.

Cover it with breadcrumbs.

Repeat the same for the rest of the ingredients until everything is finished.

  

Baking

Preheat oven to 200° C / 400° F.

Place the patties on a baking tray covered with parchment paper and bake for about 30 minutes or until they take a golden brown color.

 

Serve them with salad or boiled vegetables.

  Fish Fritters.JPG

 

Bass Fritters with Herbs (Lent Version)

 

Ingredients

 

For the Mashed Potatoes

1 to 1,2 kilos / 2 pounds peeled potatoes

3 to 4 tbsp vegetable stock

½ tsp garlic powder

Salt and pepper

 

For the Chopped Herbs

3 tbsp dill, finely chopped

3 tbsp scallions, finelly chopped (about 1)

½ tsp garlic powder or 1 garlic clove minced

½ tsp onion powder or ½ small onion, finely chopped

 

1 cup breadcrumbs

 

650 gr. / 23 oz. of bass fillet

Salt and pepper

 

Fish Fritters.JPG  

 

Instructions

The Previous Day

For the Mashed Potatoes

Unpeel the potatoes, put them in a deep pot with salted water and boil until they become soft.

Mash them finely, add all the rest of the ingredients and mix until everything is incorporated.

Wait until it takes room temperature and then place it in the fridge covered with cling film.

 

For the Herbs’ Spread

In a bowl mix all the ingredients until they are incorporated and place it again in the fridge covered with a cling film.

Fish Fritters.JPG  

The Same Day

Cut the fish fillets in narrow strips as you see in pictures, salt and pepper them.

Take out the mashed potatoes and the herbs spread of the fridge.

Add a tsp of the spread on a fish strip and roll to cover it.

Take about a quantity of mashed potatoes equal to a lime, spread it to your hand, cover the fish to seal it in all sides and make it like a patty.

Cover it with breadcrumbs.

Repeat the same for the rest of the ingredients until everything is finished.

 

Baking

Preheat oven to 200° C / 400° F.

Place the patties on a baking tray covered with parchment paper and bake for about 30 minutes or until they take a golden brown color.

 

Serve them with salad or boiled vegetables.

Fish Fritters.JPG

5.0 from 7 reviews
Bass Fritters with Herbed Cream Cheese
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
For the Mashed Potatoes
  • 1 to 1,2 kilos / 2 pounds peeled potatoes
  • 2 tbsp milk
  • 2 tbsp butter or margarine
  • 1 tbsp vegetable stock
  • ½ tsp garlic powder
  • Salt and pepper
For the Cream Cheese Spread
  • 200 gr. / 6 oz. cream cheese
  • 2 tbsp dill, finely chopped
  • 2 tbsp scallions, finelly chopped (about 1)
  • ½ tsp garlic powder or 1 garlic clove minced
  • ½ tsp onion powder or ½ small onion, finely chopped
  • Salt and pepper
  • 1 cup breadcrumbs
  • 650 gr. / 23 oz. of bass fillet
  • Salt and pepper
Instructions/ Εκτέλεση
The Previous Day
For the Mashed Potatoes
  1. Unpeel the potatoes and put them in a deep pot with salted water and boil until they become soft.
  2. Mash them finely, add all the rest of the ingredients and mix until everything is incorporated.
  3. Wait until it takes room temperature and then place it in the fridge covered with cling film.
For the Cream Cheese Spread
  1. In a bowl mix all the ingredients until they are incorporated and place it again in the fridge covered with a cling film.
The Same Day
  1. Cut the fish fillets in narrow strips as you see in pictures, salt and pepper them.
  2. Take out the mashed potatoes and the cream cheese spread of the fridge.
  3. Add a tsp of the spread on a fish strip and roll to cover it.
  4. Take about a quantity of mashed potatoes equal to a lime, spread it to your hand and cover the fish to seal it in all sides and make it like a patty.
  5. Cover it with breadcrumbs.
  6. Repeat the same for the rest of the ingredients until everything is finished.
Baking
  1. Preheat oven to 200° C / 400° F.
  2. Place the patties on a baking tray covered with parchment paper and bake for about 30 minutes or until they take a golden brown color.
  3. Serve them with salad or boiled vegetables.

5.0 from 7 reviews
Bass Fritters with Herbs (Lent Version)
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
For the Mashed Potatoes
  • 1 to 1,2 kilos / 2 pounds peeled potatoes
  • 3 to 4 tbsp vegetable stock
  • ½ tsp garlic powder
  • Salt and pepper
For the Chopped Herbs
  • 3 tbsp dill, finely chopped
  • 3 tbsp scallions, finelly chopped (about 1)
  • ½ tsp garlic powder or 1 garlic clove minced
  • ½ tsp onion powder or ½ small onion, finely chopped
  • 1 cup breadcrumbs
  • 650 gr. / 23 oz. of bass fillet
  • Salt and pepper
Instructions/ Εκτέλεση
The Previous Day
For the Mashed Potatoes
  1. Unpeel the potatoes, put them in a deep pot with salted water and boil until they become soft.
  2. Mash them finely, add all the rest of the ingredients and mix until everything is incorporated.
  3. Wait until it takes room temperature and then place it in the fridge covered with cling film.
For the Herbs’ Spread
  1. In a bowl mix all the ingredients until they are incorporated and place it again in the fridge covered with a cling film.
The Same Day
  1. Cut the fish fillets in narrow strips as you see in pictures, salt and pepper them.
  2. Take out the mashed potatoes and the herbs spread of the fridge.
  3. Add a tsp of the spread on a fish strip and roll to cover it.
  4. Take about a quantity of mashed potatoes equal to a lime, spread it to your hand, cover the fish to seal it in all sides and make it like a patty.
  5. Cover it with breadcrumbs.
  6. Repeat the same for the rest of the ingredients until everything is finished.
Baking
  1. Preheat oven to 200° C / 400° F.
  2. Place the patties on a baking tray covered with parchment paper and bake for about 30 minutes or until they take a golden brown color.
  3. Serve them with salad or boiled vegetables.

5.0 from 7 reviews
Πέρκα Γεμιστή με Τυρί Κρέμα και Πουρέ Πατάτας
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Κυρίως Πιάτο
Cuisine/ Κουζίνα: Ελληνική
Ingredients/ Συστατικά
Για τον Πουρέ Πατάτας
  • 1 με 1,2 κιλά καθαρισμένες πατάτες
  • 2 κ.σ. γάλα
  • 2 κ.σ. βούτυρο ή μαργαρίνη
  • 1 κ.σ. ζωμό λαχανικών
  • ½ κ.γ. σκόνη σκόρδου
  • Αλάτι και πιπέρι
Για το Τυρί Κρέμα
  • 200γρ. τυρί κρέμα
  • 2 κ.σ. άνηθο ψιλοκοµµένο
  • 2 κ.σ. κρεμμυδάκι, ψιλοκομμένο (περίπου 1)
  • ½ κ.γ. σκόνη σκόρδο ή 1 σκόρδο λιωμένο
  • ½ κ.γ. σκόνη κρεμμύδι ή ½ μικρό κρεμμύδι, ψιλοκομμένο
  • Αλάτι και πιπέρι
  • 1 φλυτζάνι φρυγανιά
  • 650 γρ. φιλέτο πέρκας
  • Αλάτι και πιπέρι
Instructions/ Εκτέλεση
Την Προηγούμενη Ημέρα
Για τον Πουρέ Πατάτας
  1. Καθαρίστε τις πατάτες και βάλτε τις σε μια βαθιά κατσαρόλα με αλατισμένο νερό και βράστε μέχρι να μαλακώσουν.
  2. Πολτοποίηστε τις στον μύλο των λαχανικών, προσθέστε όλα τα υπόλοιπα υλικά και ανακατέψτε μέχρι τα πάντα να ενσωματωθούν.
  3. Περιμένετε έως ότου πάρει την θερμοκρασία δωματίου, και στη συνέχεια τοποθετήστε τον στο ψυγείο με μία μεμβράνη.
Για το Τυρί Κρέμα
  1. Σε ένα μπολ βάλτε όλα τα υλικά και ανακατέψτε μέχρι να ενσωματωθούν.
  2. Βάλτε επίσης στο ψυγείο με μια μεμβράνη.
Την Ίδια Ημέρα
  1. Κόψτε τα ψάρια φιλέτα σε στενές λωρίδες όπως βλέπετε στις εικόνες και αλατοπιπερώστε.
  2. Βγάλτε το πουρέ πατάτας και το τυρί κρέμα από το ψυγείο.
  3. Προσθέστε ένα κ.γ. τυρί κρέμα σε μια λωρίδα και ρολάρετέ το να κλείσει.
  4. Πάρτε μια ποσότητα πουρέ πατάτας ίση σε μέγεθος με ένα λάιμ, απλώστε το στο χέρι σας και καλύψτε το ρολό ψαριού για να σφραγιστεί σε όλες τις πλευρές και να γίνει σαν κεφτές.
  5. Καλύψτε με τριμμένη φρυγανιά.
  6. Επαναλάβετε το ίδιο για τα υπόλοιπα συστατικά, έως ότου τελειώσουν.
Ψήσιμο
  1. Προθερμάνετε το φούρνο στους 200° C.
  2. Τοποθετήστε τους ψαροκεφτέδες σε ένα ταψί καλυμμένο με λαδόκολλα και ψήστε για περίπου 30 λεπτά ή μέχρι να πάρουν ένα χρυσό καφέ χρώμα.
  3. Σερβίρετε με σαλάτα ή βραστά λαχανικά.

5.0 from 7 reviews
Πέρκα με Μυρωδικά και Πουρέ Πατάτας (Νηστίσιμη εκδοχή)
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Κυρίως Πιάτο
Cuisine/ Κουζίνα: Ελληνική
Ingredients/ Συστατικά
Για τον Πουρέ Πατάτας
  • 1 με 1,2 κιλά καθαρισμένες πατάτες
  • 3 έως 4 κ.σ. ζωμό λαχανικών
  • ½ κ.γ. σκόνη σκόρδου
  • Αλάτι και πιπέρι
Για τα Ψιλοκομμένα Μυρωδικά
  • 3 κ.σ. άνηθο ψιλοκοµµένο
  • 3 κ.σ. κρεμμυδάκι ψιλοκομμένο (περίπου 1)
  • ½ κ.γ. σκόνη σκόρδο ή 1 σκόρδο λιωμένο
  • ½ κ.γ. σκόνη κρεμμύδι ή ½ μικρό κρεμμύδι, ψιλοκομμένο
  • 1 φλυντζάνι φρυγανιά
  • 650 γρ. φιλέτο πέρκας
  • Αλάτι και πιπέρι
Instructions/ Εκτέλεση
Την Προηγούμενη Ημέρα
Για τον Πουρέ Πατάτας
  1. Καθαρίστε τις πατάτες και βάλτε τις σε μια βαθιά κατσαρόλα με αλατισμένο νερό και βράστε μέχρι να μαλακώσουν.
  2. Πολτοποίηστε τις στον μύλο των λαχανικών, προσθέστε όλα τα υπόλοιπα υλικά και ανακατέψτε μέχρι τα πάντα να ενσωματωθούν.
  3. Περιμένετε έως ότου πάρει την θερμοκρασία δωματίου, και στη συνέχεια τοποθετήστε τον στο ψυγείο με μία μεμβράνη.
Για τα Μυρωδικά
  1. Σε ένα μπολ βάλτε όλα τα υλικά και ανακατέψτε μέχρι να ενσωματωθούν.
  2. Βάλτε επίσης στο ψυγείο με μια μεμβράνη.
Την Ίδια Ημέρα
  1. Κόψτε τα ψάρια φιλέτα σε στενές λωρίδες όπως βλέπετε στις εικόνες και αλατοπιπερώστε.
  2. Βγάλτε τον πουρέ πατάτας και τα μυρωδικά από το ψυγείο.
  3. Προσθέστε ένα κ.γ. από τα μυρωδικά σε μια λωρίδα και ρολάρετέ το να κλείσει.
  4. Πάρτε μια ποσότητα πουρέ πατάτας ίση σε μέγεθος με ένα λάιμ, απλώστε το στο χέρι σας και καλύψτε το ρολό ψαριού για να σφραγιστεί σε όλες τις πλευρές και να γίνει σαν κεφτές.
  5. Καλύψτε με τριμμένη φρυγανιά.
  6. Επαναλάβετε το ίδιο για τα υπόλοιπα συστατικά, έως ότου τελειώσουν.
Ψήσιμο
  1. Προθερμάνετε το φούρνο στους 200° C.
  2. Τοποθετήστε τους ψαροκεφτέδες σε ένα ταψί καλυμμένο με λαδόκολλα και ψήστε για περίπου 30 λεπτά ή μέχρι να πάρουν ένα χρυσό καφέ χρώμα.
  3. Σερβίρετε με σαλάτα ή βραστά λαχανικά.

42 Responses to Bass Fritters with Herbed Cream Cheese

    1
  1. Balvinder says:

    Very interesting and looks very tasty. Will surely give it a try.

  2. 2
  3. nipponnin says:

    My favorite subject in high school was World History so it was fascinating to hear your country’s history. This is totally my kind of food. I have to look for bass at next shopping trip. By the way, the photos look fantastic! I hope you had a wonderful holiday!

  4. 3
  5. Lisa says:

    I always enjoy reading your posts and getting a history lesson as well as seeing your delicious recipes. What a wonderful dish for the Annunciation! In the Roman Catholic tradition, we are allowed fish and refrain from meat on Fridays. It is interesting to see how the different traditions observe Lent. Thanks for linking up with “Try a New Recipe Tuesday.” I look forward to seeing what you’ll share this week. :-) http://our4kiddos.blogspot.com/2014/03/try-new-recipe-tuesday-april-1st.html

  6. 4
  7. When I saw fish + fritters, I wonder how you make it and it was so fun to see how you roll the fish then coated with mushed potatoes! It was beyond my imagination and I love learning new way to cook! Hope you had a nice holiday!

  8. 5
  9. What a fantastic recipe! We thoroughly enjoyed it! Thank you so much for attending Weekend Social Blog Hop and Link Party #13 ! Don’t forget the requirements of being featured .We hope to see you there Friday at 9 PM to kick off week 14! We can hardly wait to see what you surprise us with!!

    Heidy L. McCallum of The McCallum’s Shamrock Patch

  10. 6
  11. This looks wonderful! Thanks for bringing it by and linking up at the Weekend Social on http://www.KitchenDreaming.com! We hope to see you again next week.

  12. 7
  13. Neat. Different.

    Great to have you at Seasonal Sundays.

    – Alma, The Tablescaper

  14. 8
  15. Diane Balch says:

    What a holiday and what a dish… thanks so much for sharing it with us on foodie friday.

  16. 9
  17. Miz Helen says:

    Hi Katrina,
    What a very special recipe for your Bass Fritters for a very special day. These Fritters look amazing! Thanks so much for sharing with Full Plate Thursday and hope you have a great week!
    Come Back Soon!
    Miz Helen

  18. 10
  19. Sissi says:

    It’s so funny how all of us have different food preferences. Actually I prefer salted cod than fresh one (I’m not a big fan of cod since, when I was a child, it was THE cheap fish and having cod was not a particularly festive moment 😉 Even though now it’s quite expensive, I still have this image and smell in my head. The salted cod has such a different taste and smell! (I love it in Caribbean fritters called acras de morue). Anyway, sea bass is excellent, so I’m glad to see you use it here!
    Your fritters look very elaborate and delicious. I can very well imagine myself slicing one of them discovering the delicious fish inside…

  20. 11
  21. Hi Katerina! What a wonderful recipe for fish!! These fritters look so delicious. Thank you so much for sharing your recipe at Best of the Weekend – will be pinning to our party board! Hope you’re having a fantastic weekend!

  22. 12
  23. You had me at bass and then you threw in fritters I mean you know a gal can’t resist!!! I’m only human! Love this post love love love! I love fishing and I love cooking! Thanks so much for linking up to the “From The Farm” Blog Hop this week!

  24. 13
  25. Just recently I gave up eating chicken and mutton and all that I am eating is fish. Your recipe sounds really good and those crispy fritters are calling my name!

  26. 14
  27. G’day! Never heard of these but yum!
    Thanks for sharing it at the Foodie Friends Friday #Foods That Make You Smile Party!
    Cheers! Joanne

  28. 15
  29. grace says:

    i’m pretty picky about fish, but if it’s fried in any way, there’s a much better chance i’ll like it. love the dill in there!

  30. 16
  31. Balvinder says:

    Katerina, I loved how you wrapped cream cheese filling in sea bass and then wrapped in mashed potatoes. I bet it tastes really good!

  32. 17
  33. Liz says:

    Katerina, your sea bass fritters look amazing!!! I love that you didn’t have to puree or chop the fish. So wonderful. We’re allowed fish on every Friday in Lent…but it’s kind of sacrificial for the hubby as he misses his beef, chicken and pork!

  34. 18
  35. rosita says:

    Ohhh sus pasteles fritos me encanta como te ha quedado,abrazos:)

  36. 19
  37. Κατερίνα μου και οι δυο εκδοχές είναι καταπληκτικές,δεν ξέρω ποια να διαλέξω, μπράβο!
    Πολλά φιλιά!

  38. 20
  39. Happy Holiday Katerina! You have put so much work and dedication to this dish! I also like fish and this recipe is worth a try!

  40. 21
  41. Joanne says:

    Hope you had a lovely holiday! These sound like such tasty fritters for celebrating!

  42. 22
  43. Sea Bass a winner either way.

  44. 23
  45. Chantal says:

    Hi Katerina,

    This dish looks so yummy. I’am a huge fan of greek food.

    Chantal

  46. 24
  47. You have thought of everything a lent version and a non lent version. These looks so amazing and love that photo of the one you cut into and you can see how tender it is and rich and delicious. I can’t wait to try this recipe. You know my boys do not like fish that much and I am always looking for new and creative ways to diguise the fish and this is perfect. Have a super week. BAM

  48. 25
  49. CCU says:

    Your photos look so delicious, I love the flavours you have put into this fritter and the colour is lovely :)

    Cheers
    Choc Chip Uru

  50. 26
  51. Juliana says:

    Wow Katerina…this look delicious…and I sure admire your skills…so much work…but all worth looking at the final product…I can imagine biting into this fritter…
    Thanks for this awesome recipe…hope you are having a fantastic week my dear 😀

  52. 27
  53. Barbara says:

    Wow! That was quite an effort, Katerina. They look delicious. Wish I was there to share!
    Have a happy holiday!

  54. 28
  55. Catherine says:

    Looks and sounds wonderful. Blessings dear. Catherine

  56. 29
  57. This is the labour of love! They look very tasty!

  58. 30
  59. Deepti says:

    I hope you had a wonderful holiday… Looks like you all are really having a great feast! I am a big fan cream cheese and these fritters look amazing….Love to read your posts as always…

  60. 31
  61. I read your recipe with interest. Fascinating recipe…yummy!!

  62. 32
  63. Susan says:

    How wonderful to know that there is such a wonderful celebration on elsewhere on my birthday :) Happy Holiday to you and to all of Greece!

    A new-to-me and delicious way to prepare fish!

  64. 33
  65. What an extraordinary idea! Thanks for sharing at Simple Supper Tuesday.

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  67. Corina says:

    They sound lovely, especially with the cream cheese in as well.

  68. 35
  69. I hope you are enjoying your holiday. I’m always looking for new ways to prepare fish and your fritters with the potatoes and cheese sound great.

  70. 36
  71. Asmita says:

    Gorgeous dish! I can only imagine how delicious these must be.

  72. 37
  73. Happy Holiday! Your fritters look amazing. Great job, Katerina! :) ela

  74. 38
  75. Πραγματικά εμπνευσμένη συνταγή, ειδικά η αρτύσιμη εκδοχή!
    Πολύ μου αρέσει η γέμιση με το αρωματικό κρεμώδες τυρί και η επικάλυψη με την πατάτα!
    Πρέπει να είναι εξαιρετικό σε γεύση πιάτο, πολλά μπράβο!

  76. 39
  77. divya says:

    wow!!! wow!! awesome pictures dear!! luk so yumm and delicious!

  78. 40
  79. Kate says:

    I hope you have a wonderful holiday!

  80. 41
  81. Katerina, I loved reading about the Greek traditions surrounding today! And these bass fritters sound amazing, especially with that herbed cream cheese :)

  82. 42
  83. Ξανθή says:

    Καλημέρα, πολύ ωραίες και οι δυο προτάσεις θα προτιμήσω τη νηστίσιμη εκδοχή!!

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