| 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>
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”