Miniature Potato Cutlets--The Platinum Recipes Collection

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Miniature Potato Cutlets

Categories: Vegetables, Jewish, Afghan
Yield: 6 servings

6 (abt 6 lbs) 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

Potatoes are often the filler needed during Passover when bread is abolished for the holiday. These small "footballs" of simple but satisfying ingreds can be served during a meal, although I have also served them w/drinks as appetizers.

1. Cover potatoes w/water in a pan & cook them in skins, covered, until tender. Cool & peel potatoes & puree them in processor. Add eggs, matzoh meal, salt, pepper, & cuminseed & mix well.

2. Prepare small football-shaped cutlets 1-inch long & 1/2-inch wide. Heat oil in skillet & brown cutlets, a few at a time, over moderate heat. Drain them on paper towels. Serve warm.

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