Tips and Hacks
Good sources of Vitamin A are cantaloupes, carrots, collard greens, kale, mangoes, pumpkin, spinach, sweet potatoes, turnip greens and winter squash.
| Amount | Unit | Ingredient | |
| 5 | pounds |
Potatoes
with skins
| |
| 6 | cups |
Water
approximately
| |
| 2 | large |
Eggs
lightly beaten
| |
| 1 | cup | ||
| 1/2 | teaspoon | ||
| 1/4 | teaspoon | ||
| 1 | teaspoon | ||
| 1/2 | cup |
Potatoes
Salt
Black Pepper
Additional Info:
These small cutlets of simple but satisfying ingredients can be served during a meal, although I have also served them as appetizers.
Directions:
In a large pot, cover the potatoes with water. Cook them in their skins, covered with a lid, until tender; about 20 minutes.
Cool and peel the potatoes. Finely mash the potatoes or puree them in a food processor. Transfer to a bowl.
Add the eggs, matzoh meal, salt, pepper, and ground cumin. Mix well. Prepare small cutlets; about 1 inch long and 1/2 inch wide.
Heat the corn oil in a skillet and brown the cutlets, a few at a time, over moderate heat. Drain on paper towels.
Serve warm.
Cool and peel the potatoes. Finely mash the potatoes or puree them in a food processor. Transfer to a bowl.
Add the eggs, matzoh meal, salt, pepper, and ground cumin. Mix well. Prepare small cutlets; about 1 inch long and 1/2 inch wide.
Heat the corn oil in a skillet and brown the cutlets, a few at a time, over moderate heat. Drain on paper towels.
Serve warm.
Submitted by Kamyar R. See all my recipes. | December 24th, 2021
Filed Under:
-
Cuisine: Afghan
Tested and True
If you have stained plates and dishes, soak them in a mixture of baking soda and hot water.
Let them stand overnight, then rub with a moist cloth dipped in salt.
Wash and dry as usual.