| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | lb | Potatoes |
| 4 | Eggs | |
| 2 | tb | Flour; up to 3 |
| Salt | ||
| 2/3 | lb | Minced meat; (beef) |
| 2 | tb | Tomato puree |
| 1 | c | Water |
| Salt; pepper | ||
| 2 | tb | Pine nuts; up to 3 |
| Oil for frying |
INSTRUCTIONS
DOUGH FILLING REST Boil peeled potatoes in salted water till done. Drain, cool a little and mush. You can a food processor. Work to a paste. Add eggs. flour and salt. filling: in a pan fry the meat with 1 tablespoon of oil till brown. Add tomato puree, water salt & pepper. Cook foe 10 minutes. Add pine nuts. Take a piece of the potato paste in your hand and form a ball. Make a cavity in the ball, fill with 1-2 teaspoons of the filling, close and fry. Serve hot. If you need to reheat use the oven not the micro. If you have a stew you can use some of the gravy and heat them with it. My Mother used chicken broth for that. She always had some. Posted to JEWISH-FOOD digest by "Judy Sherman" <jsherman@ici.net> on Nov 23, 1998, converted by MM_Buster v2.0l.
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