Monday, April 25, 2011

Passover Carrot and Potato Patties

Another interesting Pesach dish. I served it with a bowl of soup, and a small salad. Again, this is British vegetarian cookery from the 1980' yeah, there's some oddball combinations you wouldn't run across today. Personally, I like that sort of thing as it doesn't rely so heavily on tofu and seitan as meat replacements. Sure, making mock gefilte fish from broad beans takes some imagination, but the resulting dishes are pretty decent. At one point or another, I've made just about everything in this book. I do recommend it if you can track it down, as it is always nice to be able to make a quick vegetarian dish for an unexpected guest that won't have you running store to store looking for difficult to locate ingredients. Everyone can find potatoes and carrots.

From, Jewish vegetarian cooking by, Rose Friedman, 1984

You Will Need:

1 lb. potatoes
1 lb. carrots
2 medium onions, chopped
2 cloves garlic, minced
Oil for frying
Garlic salt (I skipped this)
2 teaspoons paprika
2-3 tbsp. tomato puree (paste)
2 tablespoons chopped parsley
1 egg (optional)
1/2 cup fine matzo meal

Peel and dice the potatoes and carrots. Boil or steam until soft (I boiled). Fry the onions and garlic in a bit of oil until golden.

Preheat oven to 375 degrees F. Grease a baking sheet.

Mash the carrots and potatoes, add the spices, tomato puree, and parsley. Mix well. Mix in the onions/garlic and the oil they cooked in. Mix. Beat in egg if using. Add matzo meal slowly, mixing until you have a mixture that is firm enough to be formed into patties. Place on greased baking sheet and lightly brush the patties with oil. Bake 30-45 minutes or until they are crisp. Makes about 12 decent-sized patties.

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