| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
Jewish, Passover, Side dish |
6 |
Servings |
INGREDIENTS
|
|
From: Gaye Levy DTXT63A |
| 1 |
lb |
Ground meat |
| 1 |
c |
Leeks, cooked squeezed & |
|
|
4-6 medium fresh |
| 1 |
c |
Potatoes, mashed |
| 2 |
|
Eggs, beaten |
| 1 |
t |
Salt |
|
|
Pepper to taste |
|
|
Oil, to fry |
INSTRUCTIONS
This dish is traditionally served for Passover. Wash, cut up and
parboil leeks approximately 10 minutes or until tender. Drain off all
water, squeeze, and chop very fine. Mix leeks with remaining
ingredients. Shape into small patties and fry. Note: Our family always
makes these in advance. After cooking, lemon juice is poured over and
they are refrigerated. They taste delicious when reheated the next
day. Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net>
on Nov 09, 1998, converted by MM_Buster v2.0l.
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