Annices Potato And Mushroom Croquettes For Passover Recipes

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ANNICE'S POTATO AND MUSHROOM CROQUETTES FOR PASSOVER



Annice's Potato and Mushroom Croquettes for Passover image

This recipe actually belongs to a wonderful woman named Annice Grinberg. We met on a cooking list about 10 years ago, and I've admired her recipes on the Internet for years. I actually had a chance to meet her a few years ago, and we discovered that I went to high school with her daughter. Any recipe that has Annice's name on it is a winner, like this one.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 50m

Yield 5 serving(s)

Number Of Ingredients 9

1 1/2 lbs potatoes, peeled and chopped
5 cups water
1 onion, peeled and chopped
1/4 lb mushroom
1 teaspoon oil
1 tablespoon water
salt and pepper
1 cup matzo meal
1 teaspoon oil

Steps:

  • Boil the potatoes in the water til tender.
  • Drain and mash the potatoes.
  • In a separate pan, saute the onions and mushrooms in oil over medium-high heat for three minutes.
  • In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and matzo meal together.
  • Form 10 croquettes.
  • Heat oil in a large non-stick frying pan over med-high heat and fry croquettes for 8 minutes on each side.
  • Serving size is 2 croquettes per person.

Nutrition Facts : Calories 223.1, Fat 2.4, SaturatedFat 0.3, Sodium 21.2, Carbohydrate 45.4, Fiber 4.1, Sugar 2.5, Protein 5.8

PASSOVER POTATO CASSEROLE



Passover Potato Casserole image

Make and share this Passover Potato Casserole recipe from Food.com.

Provided by Brenda.

Categories     Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

6 medium baking potatoes (about 2 pounds)
1/2 cup plain low-fat yogurt
2 tablespoons margarine or 2 tablespoons butter
1/4-1/2 teaspoon salt
1/8 teaspoon ground red pepper
2 eggs, beaten
3/4 cup herbed feta cheese or 3/4 cup plain feta cheese
1/4 cup water
1 (10 ounce) package prewashed spinach
1/4 teaspoon paprika

Steps:

  • Peel and quarter potatoes.
  • In a large saucepan cook potatoes, covered, in a small amount of boiling water for 25 minutes or until tender. Drain potatoes.
  • Preheat oven to 425 degrees F.
  • Mash drained potatoes with a potato masher or beat with an electric mixer on low speed.
  • Add yogurt, margarine or butter, salt, and red pepper; beat just until combined.
  • Add eggs; beat with an electric mixer on low speed for 1 minute or until fluffy.
  • Fold in 1/2 cup of the feta cheese.
  • In a 12-inch skillet bring the 1/4 cup water to boiling; add spinach to skillet. Toss spinach for about 1 minute or until spinach is slightly wilted; drain. Press out excess liquid. Coarsely chop spinach.
  • Spread half of the potato mixture into a lightly greased 2-quart rectangular baking dish. Layer spinach on top; sprinkle with remaining feta cheese. Spread remaining potato mixture on top and sprinkle with paprika.
  • Bake, uncovered, for 15 minutes or until top is lightly browned.

Nutrition Facts : Calories 150.6, Fat 4.6, SaturatedFat 1.1, Cholesterol 53.8, Sodium 166.4, Carbohydrate 23.1, Fiber 2.6, Sugar 2.2, Protein 5.3

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