Recipe - Croquettes De Couscous Et Pois Chiches

2 cup Ground roast beef or roast
2 Tomatoes seeded;peeled and
choppes
2 tablespoon Finely chopped onion
1 Clove garlic; minced
One half cup Milk
2 Eggs
One half cup Flour
1 cup Breadcrumbs
Salt and pepper to taste
1 tablespoon Chopped parsley
1 Yolk
Gravy from roast
2 tablespoon Oil for frying

Cook onion and garlic in hot oil until onion starts changing color. Add
tomato and cook to a paste ( simmer). Add ground meat, gravy and stir 5
minutes. Season with sal and pepper. Mix milk and flour and add to saucepan
stirring until thick. Stir in yolk and parsley off the heat. Let cool. Make
balls a little smaller than walnuts. Dip in beatn eggs. Roll in flour. Dip
in eggs again. Coat with breadcrumbs. May be frozen at thiis point. Deep
fry in plenty of hot oil until golden brown. Remove with a slotted spoon
onto paper towels to drain. Serve as an appetizer or with a salad.

Note: You may need more or less flour to achieve the desired consistency,
which is that of a thick paste.

Recipe by: Miriam P. Posvolsky Posted to TNT Prodigy's Recipe Exchange
Newsletter by Leon & Miriam Posvolsky miriamp@pobox.com on Sep 02, 1997