INGREDIENTS

INSTRUCTIONS

~Jewish, Afghanistan 6 lb Potatoes ~ water 2 Eggs, beaten 1 c Fine
matzoh meal 1 ts Salt, or to taste 1/4 ts Pepper 1/2 ts Ground
cuminseed  Cover the potatoes with water in a pan and cook them in
their skins,  covered, until tender.  Cool and peel the potatoes and
puree them in a  processor.  Add the eggs, matzoh meal, salt, pepper,
and cuminseed  and mix well. Prepare small football-shaped cutlets 1"
long and 1/2"  wide. Heat the oil in a skillet and brown the cutlets, a
few at a  time, over moderate heat. Drain them on paper towels.  Serve
warm.  Serves 6.  Potatoes are often the filler needed during Passover
when bread is  abolished for the holiday.  These small "footballs" of
simple but  satisfying ingredients can be served during a meal,
although I have  also served them with drinks as appetizers.
Nutritional information per serving:  xx calories, xx gm protein, xx
mg cholesterol,  xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx  gm
fat ( x gm sat,  x gm mono,  x gm poly), x.x mg iron,  xx mg  calcium,
x% of calories from fat.  Brought to you by MMCONV and Sylvia Steiger,
GEnie THE.STEIGERS, CI$  Cookbook and PlanoNet Lowfat & Luscious echoes
From: David Pileggi                   Date: 12-04-93 The Lunatic
Fringe Bbs (978) F-Inter Co  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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