Keftethes Apo Ton Pontos (Meat Patties From Ponti)

Servings: 6
Ingredients:

500 g  Veal stew meat
250 g  Pork stew meat
3 sl Stale bread (thick slices)
- crusts removed
1    Onion; finely chopped
1    Garlic clove; finely chopped
3 tb Chopped parsley
1 ts Chopped mint
1 ts Chopped basil
1 md Tomato; peeled, chopped
1    Egg
1 tb Vinegar
1 ts Bicarbonate of soda
1 1/2 ts Salt
Freshly ground black pepper
Flour to coat
Oil for frying

Serves: 5-6
Cooking time: 8-10 minutes

Finely grind veal and pork, leaving some fat on pork. Combine meats.

Soak bread in cold water. Squeeze dry and crumble into a mixing bowl.
Add onion, garlic, herbs, tomato, egg and vinegar; blend in soda, salt and
pepper. Add meat and blend in lightly and thoroughly, using a hand if
necessary. Chill for 1 hour.

Taking about 2 tablespoons of the mixture at a time, roll into balls.
Moisten hands occasionally. Roll balls in flour and flatten into rounds 5
cm (2 inches) in diameter. Shallow fry in hot oil for 4-5 minutes each
side. Patties will puff up. Turn carefully with spatula or tongs. Drain
on paper towels and serve immediately with fried potatoes and vegetables
or salad.

From: ‘The Complete Middle East Cookbook’ by Tess Mallos.
ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

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