Stuffed Potato Pancakes
This twist on potato pancakes is very popular at Sharon's house during Passover. It works beautifully as an appetizer.
4 large potatoes, peeled, cooked and mashed smooth
1 tablespoon chicken fat or pareve margarine
2 large eggs, beaten
1/2 cup matzo cake meal
Chopped, leftover beef, seasoned to taste
Mix all the ingredients together except the beef. With wet hands, form balls and flatten into a pancake. Fill the center with meat: pick up the dough around the filling and pinch it together. Bake at 375F until brown.
This recipe appeared in “What’s Cooking with Sheilah Kaufman,” an online column on jwmag.org from 2002-2010. Kaufman, the author of 26 cookbooks, teaches “fearless and fussless” techniques for elegant cooking in classes throughout the country. Contact her at www.cookingwithsheilah.com.
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