In a medium size dry skillet toast the almonds until golden. Cool. In the same skillet, heat the olive oil, and cook the onion until soft. Add the raisins, olives, tomato paste and cook 2 minutes. Add the parsley, bread crumbs, milk, and almonds. Remove the skillet from the heat and add the egg, meat, salt and pepper. When cooled form into patties about 2 inches in diameter.
Place the flour on a small plate. Place the eggs in a small bowl. Heat the oil in a mediumsize skillet, over a mediumhigh heat. Dredge the tortitas de carne in the flour, shaking off any excess. Then, dip them in the egg and place in the hot oil. Cook until golden and warmed through. Let drain on paper towels to absorb any excess oil.
Yield: 6 to 8 servings
c.1997, M.S. Milliken & S. Feniger, all rights reserved