Yield: 6 To 8 servi
|5 \N||Matzot; (up to 6)|
|½ pounds||Grounded chicken meat; (breast)|
|\N \N||A handful of chopped parsley and green onion|
|1 \N||Big potato; cooked and mashed|
|1 \N||Big onion|
|2 tablespoons||Vegetable oil; (up to 3)|
Soak the matzot for about 3 minutes in hot salted water, do not let them become too soft, drain and pull off the matzot as hole as possible. Oil a shallow casserole and foil with half the matzot.
In a pan on the stove, brown the chopped onion, add the meat, season with salt, garlic, pepper, parsley and green onion, and cook thoroughly. Put aside to cool, then add the mashed potato mixed with 1 egg beaten. Spread the filling over the prepared matzo and cover with the second half of the matzot.
Pour over the remaining egg ell beaten and bake in medium oven for about 15 to 20 minutes until golden brown.
Posted to JEWISH-FOOD digest by wajnberg <wajnberg@...> on Apr 14, 1998