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Keftethes Apo Ton Pontos (Meat Patties From P

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      Title: KEFTETHES APO TON PONTOS (MEAT PATTIES FROM P
 Categories: Greek, Meats, Ethnic
      Yield: 6 Servings
 
    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
 
  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 86302 069 1 * Typed for you by Karen
  Mintzias
 
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