Yield: 6 servings
Measure | Ingredient |
---|---|
\N \N | Karen Mintzias |
500 grams | Veal stew meat |
250 grams | Pork stew meat |
3 slices | Stale bread (thick slices) crusts removed |
1 \N | Onion; finely chopped |
1 \N | Garlic clove; finely chopped |
3 tablespoons | Chopped parsley |
1 teaspoon | Chopped mint |
1 teaspoon | Chopped basil |
1 medium | Tomato; peeled, chopped |
1 \N | Egg |
1 tablespoon | Vinegar |
1 teaspoon | Bicarbonate of soda |
1½ teaspoon | Salt |
\N \N | Freshly ground black pepper |
\N \N | Flour to coat |
\N \N | 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