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Keftethes apo ton pontos (meat patties from ponti)

Servings: 6

Ingredients:

• 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

Instructions:

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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