Title: Miniature Potato Cutlets
Categories: Vegetable Jewish Afghan
Yield: 6 Servings

6		(abt 6 lbs) potatoes water
2		Eggs, beaten
1	c	Fine matzoh meal
1	ts	Salt, or to taste
1/4	ts	Pepper
1/2	ts	Ground cuminseed
1/2	c	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

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