| 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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