Title: Keftethes Apo Ton Pontos (Meat Patties From Ponti)
Categories: Greek Meat
Yield: 6 Servings

		Karen Mintzias
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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