Passover vegetable puffs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Onions chopped | |
| 1 | pounds | Fresh mushrooms; coarsely chopped |
| 4 | tablespoons | Vegetable oil |
| 40 | ounces | Frozen chopped spinach; defrosted and drained |
| 8 | Carrots; peeled and grated | |
| 8 | Eggs lightly beaten | |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Chicken soup mix (parve kind) |
| ½ | teaspoon | Black pepper |
| 1 | cup | Matzoh meal |
Directions
Preheat oven to 350 . Grease three 12-cup muffin tins or a 9x13 baking dish.
Saute onions and mushrooms in skillet and set aside. Add spinach, carrots, onions mushrooms, salt , pepper, soup mix and matzoh meal to beaten eggs.
Mix thoroughly after each addition. Put mixture in pan and bake for 45 minutes. Release puffs from muffin tins with spatula or, if you use a baking dish, cut into squares.
Serve warm.
The recipe can be prepared ahead and frozen.
Makes 32 puffs.
Everyone enjoyed this.
Posted to JEWISH-FOOD digest V97 #244 by Judith.Trachtman@... (Judy Trachtman) on Sep 7, 1997