Keftethes apo ton Pontos

Keftethes apo ton Pontos

Meat patties from Ponti

By
From
The Complete Middle Eastern Cookbook
Serves
5
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g veal stewing meat
250g pork stewing meat
3 thick slices stale bread, crusts removed
1 onion, finely chopped
1 garlic clove, finely chopped
3 tablespoons flat-leaf parsley, chopped 
1 teaspoon mint, chopped
1 teaspoons basil, chopped
1 tomato, peeled and chopped
1 egg
1 tablespoon vinegar
1 teaspoon bicarbonate of soda
salt and freshly ground black pepper, to season
plain flour, for coating
oil, for pan-frying

Method

  1. Grind the veal and pork finely, leaving some fat on the pork. Alternatively, ask a butcher to do this for you.
  2. Soak the bread in cold water, then squeeze it dry and crumble it into a mixing bowl. Add the onion, garlic, herbs, tomato, egg and vinegar. Mix in the bicarbonate of soda and season with salt and pepper.
  3. Add the veal and pork and mix lightly and thoroughly, using your hands if necessary. Cover and refrigerate for 1 hour.
  4. Roll about 2 tablespoons of the mixture at a time into balls. Moisten your hands occasionally. Roll the balls in flour, then flatten them into rounds about 5 cm in diameter.
  5. Working in batches, pan-fry the patties in hot oil for 4–5 minutes on each side. The patties will puff up, so turn them carefully with a spatula or tongs. Drain on paper towels.
  6. Place the patties in a serving dish as they are cooked and drained, and keep them hot until all the patties are done.
  7. Serve hot with fried potatoes and vegetables or salad.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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