| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Potatoes |
| 4 |
|
Eggs |
| 2 |
T |
Flour, up to 3 |
|
|
Salt |
| 2/3 |
lb |
Minced meat, beef |
| 2 |
T |
Tomato puree |
| 1 |
c |
Water |
|
|
Salt, pepper |
| 2 |
T |
Pine nuts, up to 3 |
|
|
Oil for frying |
INSTRUCTIONS
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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