Passover Potato Patties. Photography: Shutterstock
Passover Potato Patties. Photography: Shutterstock
Recipe

Passover Potato Patties

These are not just any potato patties - these are the special Passover patties, which have a delicate texture that melts in your mouth

The secret of these patties is the use of boiled potatoes, which Nona used to grind in a meat grinder. In this way, strings of carbohydrates were obtained, from which she would make potato patties with a delicate texture and perfect flavor.

Because of the delicate texture, these patties tend to fall apart when fried, so it’s important to follow a few rules of thumb: use red potatoes, cook them in their skins and refrigerate them overnight after cooking and before grinding. The rule followers will also put the mixture in the refrigerator for a few hours before frying.

To avoid any grief, it is advisable to fry a trial patty – if it falls apart, experience has taught me that the potatoes are probably not starchy enough to stabilize the batter. Don’t despair – instead of potato patties, prepare a pie: spread all the ingredients in a greased pyrex dish and bake in an oven preheated to 180 degrees, until golden.

Ingredients for Potato Patties

  • 6-7 potatoes large
  • 1/4 cup matzo meal
  • 4 eggs
  • 1/2 container parsley finely chopped
  • a pinch ground black pepper
  • a pinch Salt
  • canola oil for frying

Instructions

  • 1. In a large pot with water, cook the potatoes with the skin on until they soften.

  • 2. After cooking, drain the water and put the potatoes in the refrigerator for at least two hours, preferably overnight.

  • 3. Peel the potatoes and grind them in a meat grinder (not in a food processor!).

  • 4. Add matzo meal, 3 eggs, chopped parsley, salt and black pepper to the mashed potatoes. Mix into a uniform paste. At this point, it is advisable to return the batter to the refrigerator for another hour.

  • 5. Heat the oil in a pan.

  • 6. In a separate plate, beat the other egg.

  • 7. Make ball-shaped patties from the mashed potatoes and flatten them a little, so that they are flat, about ⅔" (1.5 cm) thick.

  • 8. Dip each patty in the beaten egg and fry on both sides until golden.

  • 9. Place on a plate lines with paper towels to remove excess oil.

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The recipe is taken from the book “Bendichas Manus [Blessed Hands] – Flavors from Nona’s House” compiled by the grandchildren of the late Esther Raphael (née Vivanta) – Chaim, Revital, and Assaf – and carefully preserved by her daughter, Simcha Yosef.

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