Keftethes apo ton pontos (meat patties from ponti)

Yield: 6 servings

Measure Ingredient
Karen Mintzias
500 grams Veal stew meat
250 grams Pork stew meat
3 slices Stale bread (thick slices) crusts removed
1 Onion; finely chopped
1 Garlic clove; finely chopped
3 tablespoons Chopped parsley
1 teaspoon Chopped mint
1 teaspoon Chopped basil
1 medium Tomato; peeled, chopped
1 Egg
1 tablespoon Vinegar
1 teaspoon Bicarbonate of soda
1½ teaspoon 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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