| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Greek | Greek, Meats | 6 | Servings |
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 |
| Freshly ground black pepper | ||
| Flour to coat | ||
| Oil for frying | ||
| From: "The Complete Middle East Cookbook" by Tess Mallos. | ||
| ISBN: 1 86302 069 1 |
INSTRUCTIONS
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. Typed for you by Karen Mintzias Sent to me by Bill <wight@odc.net>
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