Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 1 ts Chopped basil
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
- crusts removed 1 ts Bicarbonate of soda
1 Onion; finely chopped 1 1/2 ts Salt
1 Garlic clove; finely chopped Freshly ground black pepper
3 tb Chopped parsley Flour to coat
1 ts Chopped mint 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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