Keftethes Apo Ton Pontos (Meat Patties From Ponti)

Recipe Ingredients

500		Veal stew meat
250		Pork stew meat
3		Stale bread - (thick slices) crusts removed
1		Onion - finely chopped
1		Garlic clove - finely chopped
3 tablespoons	45ml	Chopped parsley
1 teaspoon	5ml	Chopped mint
1 teaspoon	5ml	Chopped basil
1 teaspoon	5ml	Tomato - peeled, chopped (medium)
1		Egg
1 tablespoon	15ml	Vinegar
1 teaspoon	5ml	Bicarbonate of soda
1 1/2 teaspoons	7.5ml	Salt
		Freshly ground black pepper
		Flour to coat
		Oil for frying

Recipe 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.

Source:
Jeff Smith

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