This is a very good variation on a latke recipe I got from The Passover Table by Susan Friedland. They do take a bit of preparation, but they are delish!
- Cook Time
- Prep Time
- about 40 latkesServings
- 1 1/2 to 2 cups minced red or yellow peppers or a mixture of both
- 2 T. Olive Oil
- 1 1/2 cups grated carrots (about 4)
- 1/2 lb. raw spinach, cleaned, chopped and without stems (2 tightly packed cups)
- 1 lb. potatoes, boiled and mashed (about 3 potatoes makes 2 cups)
- 6 T. grated raw onion
- 3 eggs, lightly beaten
- 1 1/2 t. salt (I use less, you can always salt them later)
- freshly ground black pepper
- 1 cup matzoh meal
- Olive oil for frying
1 Saute peppers in olive oil until soft, about 15 minutes. Transfer to a bowl.
2 Add all of the remaining ingredients tothe bowl except the olive oil on the bottom of the list of ingredients, and let mixture stand for about 30 minutes or overnight refrigerated.
3 Bring to room temperature before continuing.
4 You can fry or bake the cutlets. To fry, heat some olive oil in a pan, form patties with about 1/4 cup of the mixture. Flatten patties slightly and fry them in batches for about 6 minutes on the first side and about 3-4 minutes on the second side. Drain on paper towels
5 To bake them, put the patties on a lightly greased baking sheet and place in a 350 preheated oven for 10 minutes, then turn the patties oven ran bake for another 7-10 minutes. I spray the top with olive oil spray before flipping them over to the second side
The Passover Table by Susan Friedland