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Keftethes Apo Ton Pontos (Meat Patties From Ponti)Recipe : Keftethes Apo Ton Pontos (Meat Patties From Ponti)
Procedure :
500 g Veal stew meat 250 g Pork stew meat 3 sl Stale bread (thick slices) - crusts removed 1 Onion; finely chopped 1 Garlic clove; finely chopped 3 tb Chopped parsley 1 ts Chopped mint 1 ts Chopped basil 1 md Tomato; peeled, chopped 1 Egg 1 tb Vinegar 1 ts Bicarbonate of soda 1 1/2 ts 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 |
