| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
Passover, Appetizers, Meat |
1 |
Servings |
INGREDIENTS
| 1 |
|
Onion |
| 3 1/2 |
tb |
Shortening* |
| 1/2 |
lb |
Liver, broiled, ground |
| 5 |
lg |
Potatoes, cooked, mashed |
| 2 |
|
Eggs, beaten |
| 2 |
tb |
Margarine, parve |
| 1 |
ts |
Salt |
|
ds |
Pepper |
| 6 |
tb |
Matzo meal |
| 1 |
|
Egg yolk diluted with |
|
|
Water |
INSTRUCTIONS
Sautee onion in shortening; add to ground liver.
Blend potatoes, 2 beaten eggs, 2 tablespoons margarine, salt, pepper and
matzo meal. Shape into small balls; flatten a ball in your palm, put a
small ball of the liver mixture into the middle of the flattened ball, curl
your fingers around the liver making the potato completely cover the liver.
Brush the balls with egg yolk. Bake at 400f degrees on greased cookie sheet
for 20 minutes.
*I like to use schmaltz or Nyafat.
Source: Torah Prep High School for Girls Passover booklet
Posted to JEWISH-FOOD digest V97 #122 by Tzimmi@aol.com on Apr 16, 1997
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