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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 6 |
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Directions: 1. Cover potatoes w/water in a pan & cook them in skins, covered,
until tender. Cool & peel potatoes & puree them in processor. Add
eggs, matzoh meal, salt, pepper, & cuminseed & mix well.
2. Prepare small football-shaped cutlets 1-inch long & 1/2-inch
wide. Heat oil in skillet & brown cutlets, a few at a time, over
moderate heat. Drain them on paper towels. Serve warm.
| Ingredients:
6 potatoes
2 Eggs, beaten
1 Cup(s) Fine matzoh meal
1 Teaspoon(s) Salt, or to taste
1/4 Teaspoon(s) Pepper
1/2 Teaspoon(s) Ground cuminseed
1/2 Cup(s) Corn oil
Comments: Potatoes are often the filler needed during Passover when bread is abolished for the holiday. These small "footballs" of simple but satisfying ingreds can be served during a meal, although I have also served them w/drinks as appetizers. |
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