Keftethes apo ton pontos (meat patties from ponti)
6 servings
Ingredients
| Quantity | 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 | ||
Directions
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