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Potato Kugelettesvegetables, jewish 1 cup idaho potatoes (see note) 1/4 cup grated onion=7f 2 eggs, well beaten 1 teaspoon kosher salt 1 dash pepper to taste 4 tablespoon melted margarine, divided 2 tablespoon matzoh meal (additional for 1 dusting) NOTE: To make potatoes easier to handle, parboil them for 10 minutes=7F and then plunge them into cold water, then immediately drain. Pat dry and grate. Preheat oven to 375. Combine all ingredients (reserving 2 tb of margarine) Grease 24 mini muffin cups with the remaining margarine and dust with the additional matzah meal. Place one tablespoon of mixture in each muffin cup and bake 25 minutes until golden. Adapted from The Jewish Holiday Kitchen Washington Post 4/12/95 Courtesy of Dale & Gail Shipp, Columbia Md.
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