Keftehes (fried minced balls with herbs)

Yield: 24 servings

Measure Ingredient
2.00 medium white or brown bread slices; soaked in water
1 \N for 10 minutes
½ pounds minced beef
½ pounds minced lean lamb
1.00 medium onion; grated
1.00 \N egg
1 \N juice of one lemon
1.00 tablespoon chopped fresh thyme
1.00 tablespoon chopped fresh oregano
2.00 tablespoon chopped fresh mint
1 \N salt; to taste
1 \N freshly-ground black pepper; to taste
1.00 cup all-purpose flour
1 \N olive oil; for frying

Preheat the fryer. Squeeze out the bread, discarding the liquid. In a mixing bowl, combine the bread, beef, lamb, onions, egg, lemon juice, and herbs. Mix well. Season with salt and pepper. Cover and refrigerate for 30 minutes. Using your hands, roll the mixture into balls, about the size of a quarter. Place the flour in a shallow pan and season with salt and pepper. Roll the balls in the seasoned flour, coating completely. Fry the balls, in batches, until golden brown, about 2 to 3 minutes, stirring constantly for overall browning. Remove and drain on paper towels. Season with salt and pepper. Serve warm. This recipe yields about 2 to 3 dozen.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B43 broadcast 05-18-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

06-03-1998

Recipe by: Emeril Lagasse

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