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1
Cook potatoes in large saucepan of boiling salted water until tender, about 15 minutes.
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2
Drain.
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3
Return to saucepan; mash.
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4
Combine bread cubes, green onions, 1/2 cup milk, and tarama in processor.
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5
Process until smooth paste forms.
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6
Transfer mixture to bowl.
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7
Add 1 whole egg and 1 cup mashed potatoes (reserve any remaining potato for another use); stir to blend well.
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8
Cover and refrigerate at least 4 hours and up to 1 day.
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9
Lightly beat egg whites and remaining 2 tablespoons milk in medium bowl to blend.
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10
Place breadcrumbs on plate.
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11
Form 2 tablespoons tarama mixture into ball; press to flatten slightly.
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12
Dip into egg-white mixture, then coat on both sides with breadcrumbs.
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13
Repeat with remaining tarama mixture.
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14
Pour equal amounts olive oil and safflower oil into heavy large saucepan to reach depth of 1 inch.
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15
Attach deep-fry thermometer to side of saucepan and heat oil over medium-high heat to 350F.
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16
Working in batches, add tarama croquettes to skillet and fry until golden brown, about 3 minutes per side.
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17
Transfer to paper towels to drain.
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18
Transfer croquettes to platter.
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19
Serve hot, passing lemon wedges separately.
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20
Available at Greek markets, specialty foods stores, and some supermarkets.
