500 gm veal stew meat
250 gm pork stew meat
3 slice stale bread (thick slices) crusts; removed
1 onion; finely chopped
1 garlic clove; finely chopped
3 tablespoon chopped parsley
1 teaspoon chopped mint
1 teaspoon chopped basil
1 medium tomato; peeled, chopped
1 tablespoon vinegar
1 teaspoon bicarbonate of soda
1 1/2 teaspoon salt
1 freshly ground black pepper
1 flour to coat
1 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.
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