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Keftethes apo ton pontos (meat patties from ponti)
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| Artist: |
_ |
| Categories: |
Eastern European, Ethnic, Greek, Meats |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 500
| grams | Veal stew meat | | 250
| grams | Pork stew meat | | 3
| slice | 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
| med | Tomato, peeled, chopped | | 1
| | Egg | | 1
| tbsp | Vinegar | | 1
| tsp | Bicarbonate of soda | | 1 1/2
| tsp | Salt | | | Freshly ground black pepper | | | Flour to coat | | | Oil for frying |
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Procedures:
| 1 | Serves: 5-6 cooking time: 8-10 minutes finely grind veal and pork, leaving some fat on pork. | | 2 | Combine meats. | | 3 | Soak bread in cold water. | | 4 | Squeeze dry and crumble into a mixing bowl. | | 5 | Add onion, garlic, herbs, tomato, egg and vinegar; blend in soda, salt and pepper. | | 6 | Add meat and blend in lightly and thoroughly, using a hand if necessary. | | 7 | Chill for 1 hour. | | 8 | Taking about 2 tablespoons of the mixture at a time, roll into balls. | | 9 | Moisten hands occasionally. | | 10 | Roll balls in flour and flatten into rounds 5 cm (2 inches) in diameter. | | 11 | Shallow fry in hot oil for 4-5 minutes each side. | | 12 | Patties will puff up. | | 13 | Turn carefully with spatula or tongs. | | 14 | Drain on paper towels and serve immediately with fried potatoes and vegetables or salad. | | 15 | * |
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