| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
6 |
Servings |
INGREDIENTS
| 1 |
c |
Shredded potatos, drained and squeezed dry. |
| 1/2 |
c |
Grated onion |
| 2 |
|
Eggs, well beaten (You could definitely use a substitute and have a no-cholestorol alternative.) |
| 1 |
ts |
Kosher salt |
|
|
Ground pepper |
| 2 |
tb |
Schmaltz, margerine or butter. (I skipped this.) |
|
|
Add'l schmaltz, margerine or butter for greasing pan. (I used olive oil, which worked with my rather sephardic meal. With a dairy meal, I think the butter would be delicious |
|
|
Matza meal |
INSTRUCTIONS
Source: Joan Nathan, Jewish Holiday Cooking 277. Nathan notes that Unterman
made these for her three year old, who liked holding these himself.
Yield: 6 servings. (Less for starch lovers. My dinner party of 12 ate four
times the recipe.)
Combine ingredients 1-6. Grease 24 mini-muffin tins and dust with the matza
meal. Bake at 375 for 25 minutes, until golden. Posted to JEWISH-FOOD
digest V97 #134 by Lori Fox <lef@ogc.wustl.edu> on Apr 27, 1997
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