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Filed Under AppetizersPotatoes
Miniature Potato Cutlets

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Afghanistan Afghanistan
Shared by: Esther R.

6 pounds Potatoes
6 quarts Water
2 large beaten Eggs
1 cup fine Matzoh Meal
1 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon ground Cumin seed
1/2 cup Corn oil

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30 Minutes

15 Minutes

45 Minutes

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Cover potatoes with water in a pan and cook them in skins, covered, until fork tender. Cool and peel the potatoes and puree them in a food processor. Add eggs, matzoh meal, salt, pepper, cumin seed and mix well.

Prepare small football-shaped cutlets 1-inch long and 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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