a nice passover appetizer

passover is a holiday which is traditionally heavily centered around meat, with many families only having one separate set of dishes for the holiday instead of the typical three as during the rest of the year [dairy, meat & neutral/parve].

this spring holiday is probably one of the only times when my diet consists of lots of meat so i guess this will be my opportunity to fill up my blog with all those meat dishes that are good for anytime of the year, not just passover.

the following recipe is an appetizer i have long loved and look forward to eating at the seder meal. it is typically served with a zesty tomato sauce called salade cuite.


les croquettes de pomme de terre pour pessah
passover meat stuffed potato croquettes

makes 18

ingredients:

potato casing:

4 to 5 large potatoes [idaho]
1 egg
1 tsp salt
1/2 tsp pepper
chopped parsley, optional

filling:

4 tsp oil
1 large onion, chopped
2 large cloves garlic, minced
1/2 tsp each of: cumin, cinnamon, coriander*
pinch nutmeg, optional
salt, pepper to taste
1 lb ground beef
1 tbsp brown sugar
1/4 c red wine vinegar (KLP)
1/4 c chopped parsley

*these are sefardi spice combinations; you can use whatever spices you enjoy.

matzo meal or potato starch
1 egg, beaten

method:

in skillet, heat oil and fry onion and garlic until softened. add spices and fry a minute longer.

add beef and break up as while frying. cook until it is no longer pink. drain off all fat.

stir in vinegar and sugar. cook until liquid evaporates.

transfer to a food processor and process until you get a paste [la "miga"]. shape these into 18 ovals which measure 2" x 1 1/2". chill them to make them firm up. do not skip this part or they won't hold together properly.

for potato casing:

boil potatoes with skin on in salted water until soft. rinse and peel while still warm. mash them well.

add the salt and pepper and only 1 egg. mix well. divide into 18 equal portions.

to make the croquettes:

using matzo meal or potato starch, flour your hands well. take a portion of the potatoes and form it around a portion of the meat. make sure it is well closed. you can freeze these at this point, too.

dip each croquette into the egg which you have beaten well in a bowl. fry these in oil until golden. only fry about 6 at a time.

when golden brown, drain on paper towel.

serve warm or room temperature with a tomato sauce [salade cuite].

enjoy!