Cooking for Passover: Potato-Vegetable Patties

Divine Kosher Cuisine: Catering to family and friends Rise Routenberg and Barbara Wasser, Co-authors and Recipe Editors Arlene Mendelson, Recipe Coordinator

Traditionally, it is forbidden to eat or possess chometz during the week of the Jewish holiday, Passover. Chometz includes any food made from wheat, oats, barley, rye or spelt, except matzoh. Matzoh is a cracker-like flat-bread made of white plain flour and water, and is prevented from rising.

Potato-Vegetable Patties Serves: 6 to 8


Ingredients: 1 tablespoons olive oil 1 ½ cups minced red or yellow peppers, or combination 1 ½ cups peeled and grated carrots 2 cups chopped fresh spinach, tightly packed, coarse stems removed 1 pound potatoes, boiled and mashed 6 tablespoons grated onion 3 large eggs, slightly beaten 1 ½ teaspoons salt Pepper to taste 1 cup matzoh meal Vegetable oil for frying

Preparation: 1. Heat oil in large skillet and sauté peppers until soft. Remove from heat. 2. Add all remaining ingredients except frying oil to pepper mixture and let stand 30 minutes. 3. Form patties using ¼ cup mixture for each. 4. Flatten patties slightly and fry in oil, browning both sides. Drain on paper towels.