Keftethes Apo Ton Pontos (Meat Patties From Ponti)

Course : Greek
Serves: 6
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500 gram veal stew meat
250 gram pork stew meat
3 slices stale bread -- (thick slices) -- crusts removed
1 medium Onion -- finely chopped
1 clove garlic -- finely chopped
3 tablespoons chopped parsley
1 teaspoon chopped mint
1 teaspoon chopped basil
1 medium tomato -- peeled, chopped
1 large egg
1 tablespoon vinegar
1 teaspoon bicarbonate of soda
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons flour to coat
2 tablespoons oil for frying

Preparation / Directions:

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.

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