makes about 28
4 slices white bread, crusts removed
5 ounce pork mince
5 ounce veal mince
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint
1 onion, grated
1/2 teaspoon ground cumin
1/4 cup grated kefalotyri cheese or Parmesan
1/2 cup All purpose flour
olive oil, for shallow-frying
1. Cover the bread with water in a bowl, then squeeze out as much water as possible. Place in a large bowl with the mince, parsley, mint, onion, cumin, egg and cheese. Season. Knead the mixture by hand for 2—3 minutes until smooth. Cover and refrigerate for 30 minutes.
2. Put the flour in a shallow dish. With wet hands, roll level tablespoons of the meatball mixture into balls. Heat the oil over medium heat. Toss the meatballs in the flour.
3. Shallow-fry in batches for 3—5 minutes, or until the meatballs are browned and cooked through. Drain on crumpled paper towels. Serve hot.