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Miniature Potato Cutlets

afghan, jewish, vegetables

6 (abt 6 lbs) potatoes water
2 eggs, beaten
1 cup fine matzoh meal
1 teaspoon salt, or to taste
1/4 teaspoon pepper
1/2 teaspoon ground cuminseed
1/2 cup corn oil

Potatoes are often the filler needed during Passover when bread is abolished for the holiday. These small "footballs" of simple but satisfying ingreds can be served during a meal, although I have also served them w/drinks as appetizers. 1. Cover potatoes w/water in a pan & cook them in skins, covered, until tender. Cool & peel potatoes & puree them in processor. Add eggs, matzoh meal, salt, pepper, & cuminseed & mix well. 2. Prepare small football-shaped cutlets 1-inch long & 1/2-inch wide. Heat oil in skillet & brown cutlets, a few at a time, over moderate heat. Drain them on paper towels. Serve warm. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi

Yield: 6 servings

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