Home > Kosher, Passover, Recipes > Some More Passover Recipes

Some More Passover Recipes

These recipes are from The Low Fat Jewish Vegetarian Cookbook by Debra Wasserman.

Eggless Matzah Balls (Kneidlach)

  • 4 medium potatoes, peeled and chopped
  • 4 cups or 1 quart of water
  • 1 1/4 cups of matzah meal
  • pepper to taste

Boil potatoes in water in a large pot for 20 minutes until tender. Drain potatoes and mash them in a bowl. Add matzah meal and pepper. Knead dough until firm and smooth. Fill a large pot 3/4 full with water. Bring to a boil. Form smooth 2 1/2 inch balls out of potato/matzah meal mixture. Drop balls into boiling water. Cook for 20 minutes in covered pot. Do not overcook them! Carefully remove from water and serve them in hot soup. This recipe is not very flavorful. Try adding some garlic powder, onion powder, or variations on other flavorful recipes like Joan Nathan’s, or Tricolor Matzah balls.

Blueberry and Banana Matzah Pancakes

  • 4 Ripe large bananas
  • 1 cup of blueberries
  • 1 cup of matzah meal
  • 1 cup of water
  • 1.5 teaspoons of oil

Mash bananas in a large bowl. Add remaining ingredients, except oil, and mix well. Heat oil in a large non-stick skillet over medium heat. Pour half a ladle of batter at a time into pan to form 8 small pancakes. Cook pancakes 15 minutes on one side (or for less time so that it does not burn). Flip pancakes over and continue cooking for another 10 minutes. Serve warm.


Categories: Kosher, Passover, Recipes
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