INGREDIENTS

INSTRUCTIONS

STUFFING
POTATO FRITTERS
Passover is a time when the Afghan Jews must be inventive & thrifty in
their cooking. In Afghanistan matzoh matzoh meal was prepared at home by
pounding sheets of home-made matzoh, using a heavy brass mortar & pestle.
In the United States, it is purchased in well-sealed cartons -- but my
Afghan cook assured me that nothing was lost in the transfer.
1. Heat oil in a skillet & stir-fry onions over moderate heat until golden.
Add beef, salt, & pepper, & stir-fry until mixture is dry & all liquid has
evaporated. Cool.
2. Peel potatoes & mash them well. Mix together all fritter ingreds to
prepare dough.
3. Shape 1/2 cup of potato dough into a circle in palm of hand. Place 1
generous tb stuffing in center & fold the dough over into a slightly
flattened sausage shape 3-inches long, 1-inch wide, & 1-inch thick. Pan-fry
in oil over moderate heat until brown on both sides. Drain on paper towels
& serve warm. Makes abt 25 fritters.
NOTE: Afghan Jews believe that if an egg has a strong aroma, beating it
removes odor. Was this aroma due to lack of refrigeration?
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in
Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published
by Donald I. Fine, Inc., New York, N.Y. David Pileggi
Per serving: 3559 Calories (kcal); 183g Total Fat; (46% calories from fat);
121g Protein; 356g Carbohydrate; 573mg Cholesterol; 4713mg Sodium Food
Exchanges: 23 1/2 Grain(Starch); 11 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 30
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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