Recipe: Keftethes Apo Ton Pontos (Meat Patties from Ponti)

KEFTETHES APO TON PONTOS
(MEAT PATTIES FROM PONTI)

500 g (1 lb) veal stew meat
250 g (1/2 lb) pork stew meat
3 slices stale bread (thick slices) crusts removed
1 onion, finely chopped
1 garlic clove, finely chopped
3 tbsp chopped parsley
1 tsp chopped mint
1 tsp chopped basil
1 medium tomato, peeled, chopped
1 egg
1 tbsp vinegar
1 tsp baking soda
1 1/2 tsp salt
freshly ground black pepper
flour to coat
oil for frying

TO PREPARE THE PATTIES:
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.

TO COOK:
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.

Serve immediately with fried potatoes and vegetables or salad.

Servings: 5-6
Source: The Complete Middle East Cookbook by Tess Mallos