Keftethes Apo Ton Pontos (Meat Patties From Ponti)

    500 g  Veal stew meat                      1 md Tomato; peeled, chopped
    250 g  Pork stew meat                      1    Egg
      3 sl Stale bread (thick slices)          1 tb Vinegar
           - crusts removed                    1 ts Bicarbonate of soda
      1    Onion; finely chopped           1 1/2 ts Salt
      1    Garlic clove; finely chopped             Freshly ground black pepper
      3 tb Chopped parsley                          Flour to coat
      1 ts Chopped mint                             Oil for frying
      1 ts Chopped basil
	
  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.