| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Greek | Greek, Meats | 6 | Servings |
INGREDIENTS
| 500 | g | Veal stew meat |
| 250 | g | Pork stew meat |
| 3 | Stale bread, thick slices | |
| crusts removed | ||
| 1 | Onion, finely chopped | |
| 1 | Garlic clove, finely chopped | |
| 3 | T | Chopped parsley |
| 1 | t | Chopped mint |
| 1 | t | Chopped basil |
| 1 | Tomato, peeled chopped | |
| 1 | Egg | |
| 1 | T | Vinegar |
| 1 | t | Bicarbonate of soda |
| 1 1/2 | t | Salt |
| Freshly ground black pepper | ||
| Flour to coat | ||
| Oil for frying |
INSTRUCTIONS
86302 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: 1 069 Kahlua Cake Typed for you by Karen Mintzias Sent to me by Bill <wight@odc.net>
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