Mary's latkes

Yield: 1 Servings

Measure Ingredient
2 pounds Potatoes
4 Eggs
2 tablespoons Flour; up to 3
Salt
⅔ pounds Minced meat; (beef)
2 tablespoons Tomato puree
1 cup Water
Salt; pepper
2 tablespoons Pine nuts; up to 3
Oil for frying

DOUGH

FILLING

REST

Boil peeled potatoes in salted water till done. Drain, cool a little and mush. You can a food processor. Work to a paste. Add eggs. flour and salt.

filling: in a pan fry the meat with 1 tablespoon of oil till brown. Add tomato puree, water salt & pepper. Cook foe 10 minutes. Add pine nuts.

Take a piece of the potato paste in your hand and form a ball. Make a cavity in the ball, fill with 1-2 teaspoons of the filling, close and fry.

Serve hot. If you need to reheat use the oven not the micro.

If you have a stew you can use some of the gravy and heat them with it. My Mother used chicken broth for that. She always had some.

Posted to JEWISH-FOOD digest by "Judy Sherman" <jsherman@...> on Nov 23, 1998, converted by MM_Buster v2.0l.

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