Passover Vegetable Patties
by Stella Zedman
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Load up on veggies for this delicious Passover favorite. These vegetable patties are quick and easy to make, and is a great way to keep the kids busy in the kitchen. Kids will love them all year round.
- 2 tbsp (30 mL) vegetable oil
- 1 medium green pepper, chopped
- 1 medium red pepper, chopped
- 3 raw carrots, shredded (about 1-1/2 cups/375 mL shredded)
- 3 medium potatoes, boiled and mashed (about 2 cups/500
- 2 cups (500 mL) cleaned and chopped raw spinach, tightly packed
- 1 large onion, finely chopped
- 3 eggs, beaten
- 1 cup (250 mL) matzoh meal
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) black pepper
- additional vegetable oil for frying
- Heat the oil in a medium skillet over medium heat. Add the green and red peppers and cook, stirring, until soft -- about 10 to 12 minutes. Transfer to a large bowl. Add the carrots, potatoes, spinach and onion and mix well. Stir in the beaten eggs, matzoh meal, salt and pepper, mixing until all the ingredients are thoroughly combined. Cover the bowl and let the mixture stand, refrigerated, for at least one hour or overnight.
- Wet your hand slightly and form the mixture into patties -- no more than 1/2-inch (1 cm) thick. (You can make the patties larger for main course portions, or smaller as a side dish.)
- Heat a small amount of vegetable oil in a large skillet over medium heat. Working in batches, cook the vegetable patties in the oil until golden brown on both sides and cooked through, turning once.
These vegetable patties can be cooked ahead of time, then wrapped in foil and refrigerated until you want to serve them. Place in a single layer on a cookie sheet and reheat at 350° F (180° C) for 15 to 20 minutes or until heated through.
How kids can help:
Mix the ingredients together for the patties.
Form the patties by hand.