Yield: 6 servings
|\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 teaspoon||Bicarbonate of soda|
|\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