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