Title: Keftethes apo ton pontos (meat patties from ponti)
 Categories: Greek, Meats
      Yield: 6 servings
 
    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