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Passover Potato Patties with Tomato Sauce

These are delicious all year long. They make an attractive, filling vegetarian Passover main dish. They're best served immediately after cooking.


2 tablespoons olive oil
1 medium green pepper (about cup), finely chopped
1 medium red pepper (about cup), finely chopped
2 large carrots, grated (about 1 cups)
3-4 medium potatoes, boiled and mashed (about 2 cups)
1 cup onion, finely chopped
4 tablespoons potato starch
1 cup matzoh meal - approximately. Add more if the mixture is too wet.
cup chopped fresh parsley
each teaspoon thyme and marjoram
salt and pepper to taste
3-4 tablespoons vegetable oil for frying patties
3-4 cups prepared Tomato sauce

Mixing the patties

  1. 1. Heat olive oil in large skillet over medium heat. Add onions and peppers. Cook until soft (about 10 minutes). Transfer to a large bowl.
  2. 2. Add carrots, potatoes, herbs and mix well.
  3. 3. Add potato starch and matzoh meal. Stir until well-combined.
  4. 4. Cover and place in refrigerator until mixture is firm (overnight is best).

Cooking the patties

  1. Heat vegetable oil in a large skillet over medium heat.
  2. Chop mushroom stems and add to bowl along with garlic.
  3. Wet your hands and scoop out about to 2/3 cup of patty mixture (depending on the size you desire). Flatten it to about inch thick.
  4. Cook 4-6 patties at a time (depending on their size and the size of your skillet) until they're golden brown on both sides.
  5. Drain on paper towel.
  6. Serve with tomato sauce

Variation: These patties are also served with white BBQ sauce (a vinegary, non-tomato BBQ sauce). Note though, that many prepared sauces contain corn syrup, and may not be acceptable for Passover.

» Reasons Why People Become Vegetarian
» Types of Vegetarians
» What Do Vegetarians Eat?
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» Passover Seder Vegetarian Menu
» Vegetarian Recipes

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