Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Potatoes |
| 4 \N | Eggs |
| 2 tablespoons | Flour; up to 3 |
| \N \N | Salt |
| ⅔ pounds | Minced meat; (beef) |
| 2 tablespoons | Tomato puree |
| 1 cup | Water |
| \N \N | Salt; pepper |
| 2 tablespoons | Pine nuts; up to 3 |
| \N \N | 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.