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 ¾ cup), finely chopped
1 medium red pepper (about ¾ cup), finely chopped
2 large carrots, grated (about 1 ½ 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.
½ cup chopped fresh parsley
½ 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. 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. Add carrots, potatoes, herbs and mix well.
- 3. Add potato starch and matzoh meal. Stir until well-combined.
- 4. Cover and place in refrigerator until mixture is firm (overnight is best).
Cooking the patties
- Heat vegetable oil in a large skillet over medium heat.
- Chop mushroom stems and add to bowl along with garlic.
- Wet your hands and scoop out about ½ to 2/3 cup of patty mixture (depending on the size you desire). Flatten it to about ½ inch thick.
- 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.
- Drain on paper towel.
- 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.