Selonda Sea Bass “Meatballs” with Cretan Raki | Rena tis Ftelias

A perfect meal for kids, young and old.


  • 2-3 SELONDA Sea Bass
  • 1 kg potatoes
  • 3 soup spoons of olive oil
  • 1/2 wine glass of Cretan Raki
  • 1 onion, grated
  • mint and finely chopped parsley
  • 3-4 soup spoons of lemon juice
  • 2 carrots
  • salt, pepper, flour


  1. Pour water into a pot and, once it boils, add the potatoes and the carrots.
  2. Once the potatoes and carrots boil, strain them and grate them using a grater.
  3. Add water to a separate pot, let it boil and add the Selonda Sea Bass. Once they have boiled for approximately 15 minutes, strain them, let them cool down and then de-bone them carefully.
  4. Place the de-boned pieces of Selonda Sea Bass into a large bowl, and then add the grated potatoes and carrots, the olive oil, raki, onion, mint, parsley, lemon juice, salt and pepper.
  5. Knead the contents in the bowl well.
  6. Cover the large bowl and leave it in the refrigerator for about an hour.
  7. Form small “meatballs” out of the mixture in the bowl and cover them with flour.
  8. Pour olive oil into a frying pan and, as soon as the oil heats up, fry the Selonda Sea Bass Meatballs
  9. Serve warm