Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------FROM: TEMI ROSENTHAL-------------------------
1 3/4 lb Potatoes (625g); peeled; 2 ea Eggs; lightly beaten
-quartered (about 3 large) 2 ea Tb Margarine; melted
1/2 sm Onion; finely chopped 1/8 ts Pepper
1 ea Garlic Clove; minced 1 ea Egg Yolk; beaten with 1 tb
2 ts Salt -Water
1/4 c Matzoh Meal

In saucepan, combine potatoes, onion, garlic and 1 teaspoon salt.
Cover with water and bring to boil. Cook 20 minutes or until very
tender. Drain. Return to saucepan to dry 2 minutes over low heat.
Mash and cool. In large bowl, combine matzoh meal, eggs, margarine,
remaining salt and pepper. Stir in potatoes, mixing until smooth.
With moistened hands form small balls (about 2 teaspoons each) and
place on greased baking sheet. Bake in preheated 400F oven about 20
minutes or until golden brown, turning ince and brushing with egg
yolk mixture. Makes about 40. From An Article: Jewish Food Too Good
To Pass Over. By: Marion Kane (Food Editor) The Toronto Star 5 April,
1995

Submitted By SAM LEFKOWITZ On 04-07-95

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