INGREDIENTS

INSTRUCTIONS

SEPHARDIC COOKING; MARK
~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 1/2 c
Corn oil
1.  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.
2.  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$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT 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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