Keftes De Carne
Meat Patties
Vegetable oil, for frying
1 medium carrot, for frying
2 pounds ground beef
3 large eggs
1/4 cup matzah meal or potato starch
1/4 cup finely chopped parsley
2 tsp salt
Pepper, to taste
1 cup flour
2 large eggs, beaten
In a large bowl, gently combine the meat, eggs, matzah meal, parsley, salt and pepper. Do not overmix.
Shape the meat mixture into 12 thick, round patties. Set aside.
Warm one inch of oil in a frying pan over medium heat. Then add a piece of the carrot to the oil, to prevent oil from turning black.
Coat each meatball in flour, then dip into the egg.
Carefully place the meatball into the hot oil.
Fry until both sides are golden brown.
Place on a wire rack.
Notes:
Adjust salt according to taste.
Store in a tightly sealed container in the refrigerator for up to 5 days.
Sauce
2 Tbsp extra virgin olive oil
2 cloves chopped garlic
3 stalks of celery with leaves, chopped
1 14 oz can tomato sauce
1 cup water
1/2 tsp sugar
1 tsp salt
Juice of 1 lemon
In a heavy pot, warm the olive oil over medium heat.
Add the garlic, celery, tomato sauce, water, sugar, salt, and lemon juice.
Stir well and allow to simmer for 5 minutes.
Gently place the fried patties into the sauce, lower heat and simmer for 30 minutes.
Check occasionally and add a little more water if the sauce appears too thick.
Serve warm over rice.
