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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Meat Pies:. | 2. Place the veal, 1/4 cup of the bread crumbs, cilantro, parsley, buttermilk, 1 egg, garlic, salt and crushed red pepper flakes in a large bowl and mix quickly but thoroughly. | 3. Form the mixture into meatballs the size of a large walnut, about 2 tablespoons each. | 4. Beat the remaining egg with 2 tablespoons water and 1 teaspoon Creole seasoning (or Emeril's Essence) in a shallow bowl. | 5. Combine the flour and 1 teaspoon of Creole seasoning (or Essence) in another shallow bowl. | 6. Combine the remaining bread crumbs with the remaining 1 teaspoon of Creole seasoning (or Essence) in a thrid shallow bowl. | 7. Dip each meat pie first into the seasoned flour, then into the egg wash, letting the excess drip off, and finally into the bread crumbs, coating evenly. | 8. Flatten each ball slightly to form a patty and place on a baking sheet lined with wax paper. | 9. Cover tightly with plastic wrap and refrigerate until ready to cook. The pies may be made ahead of time and kept in the refrigerator for up to 5 hours. | 10. Make the Sauce:. | 11. Heat the olive oil in a saucepan over medium-high heat. | 12. Add the onions and garlic and cook, stirring, until soft, about 4 minutes. | 13. Add the anchovy fillets, olives and crushed red pepper flakes and cook, stirring often, until the anchovies dissolve, about 2 minutes. | 14. Add the tomatoes, tomato paste, and 1/4 cup water. | 15. Stir well and simmer, uncovered, until the sauce has thickened, about 20 minutes. | 16. Add the parsely and cilantro, and season with salt and pepper. | 17. Keep warm while you finish the meat pies. | 18. Finish the Meat Pies:. | 19. Add enough oil to come 1/2 inch up the sides of a large heavy skillet and heat over medium-high to high heat until very hot. In batches, fry the meat patties in the oil until deep golden brown, 3 to 4 minutes on each side. | 20. Using a slotted spatula, transfer to paper towels to drain. | 21. Serve hot with the sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal	1 1/2		ground	911.2021	9.52	147.5603	31.4841
fine breadcrumb	3/4	cup	divided	-	-	-	-
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
flat leaf parsley	2	tablespoons	chopped	-	-	-	-
buttermilk	2	tablespoons		-	-	-	-
egg	2		divided	143.0	0.72	12.56	9.51
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
salt	2	teaspoons		-	-	-	-
red pepper flake	1/2	teaspoon	crushed	-	-	-	-
water	2	tablespoons		0.0	0.0	0.0	0.0
creole seasoning	1	tablespoon	divided	-	-	-	-
purpose flour	1/2	cup		-	-	-	-
vegetable oil				-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
yellow onion	3/4	cup	chopped	86.13	5.1287	0.6199	7.047000000000001
garlic	1	tablespoon	minced	4.172	0.9257	0.1781	0.013999999999999999
anchovy fillet	2		minced	-	-	-	-
kalamata olive	1/4	cup	pitted chopped	-	-	-	-
red pepper flake	3/4	teaspoon	crushed	-	-	-	-
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
water	1/4	cup		0.0	0.0	0.0	0.0
flat leaf parsley	2	tablespoons	chopped	-	-	-	-
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.