Pesach Potato Latkes

These latkes for Pesach (Passover) can be made with carrots or spinach. Try both ways and make your favorites.

• 1/4 cup matzo meal
• 6 medium potatoes, peeled and grated
• 1 medium onion, peeled and grated
• 1/4 cup carrots, peeled and grated OR steamed spinach, pressed completely free of any liquid - it must be dry!
• Salt and freshly milled black pepper to taste
• 4-5 egg whites, beaten to soft peaks

METHOD

Preheat the oven to 350° F (190°C).

In a large bowl, incorporate all the ingredients except the egg whites, mix well and season.

Fold in the eggs whites gently and carefully - this is what makes your latkes rise.

Grease a muffin tray and fill each cup to 3/4 capacity with the latke mixture.

Bake for 35-40 minutes in preheated oven, then remove from the muffin tray and place on a baking sheet. Return to oven and bake for about 10 - 15 minutes, or until the latkes are golden and firm.

Serves: 4 - 6

This recipe from www.inmamaskitchen.com

Contributor: Meryl Grebe

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