Keftethes Apo Ton Pontos (Meat Patties From Ponti)

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Keftethes Apo Ton Pontos (Meat Patties From Ponti) Ingredients

500 g Veal stew meat	1 md Tomato; peeled, chopped
250 g Pork stew meat	1 Egg
3 sl Stale bread (thick slices)	1 tb Vinegar
1 Onion; finely chopped	1 ts Bicarbonate of soda
1 Garlic clove; finely chopped	1 1/2 ts Salt
3 tb Chopped parsley	Freshly ground black pepper
1 ts Chopped mint	Flour to coat
1 ts Chopped basil	Oil for frying

Instructions for Keftethes Apo Ton Pontos (Meat Patties From Ponti)

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 Sent to me by Bill

Main Ingredient: MeatCuisine: Greek

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