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Keftehes – (Fried Minced Balls with Herbs)

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CATEGORY CUISINE TAG YIELD
Meats, Eggs Emlive04 24 servings

INGREDIENTS

2 md White or brown bread slices; soaked in water
For 10 minutes
1/2 lb Minced beef
1/2 lb Minced lean lamb
1 md Onion; grated
1 Egg
Juice of one lemon
1 tb Chopped fresh thyme
1 tb Chopped fresh oregano
2 tb Chopped fresh mint
Salt; to taste
Freshly-ground black pepper; to taste
1 c All-purpose flour
Olive oil; for frying

INSTRUCTIONS

Preheat the fryer. Squeeze out the bread, discarding the liquid. In a
mixing bowl, combine the bread, beef, lamb, onions, egg, lemon juice, and
herbs. Mix well. Season with salt and pepper. Cover and refrigerate for 30
minutes. Using your hands, roll the mixture into balls, about the size of a
quarter. Place the flour in a shallow pan and season with salt and pepper.
Roll the balls in the seasoned flour, coating completely. Fry the balls, in
batches, until golden brown, about 2 to 3 minutes, stirring constantly for
overall browning. Remove and drain on paper towels. Season with salt and
pepper. Serve warm. This recipe yields about 2 to 3 dozen.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B43 broadcast 05-18-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-03-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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