Denise says:

Here we have a great family favourite – not quite a latke but a potato croquette filled with a little minced beef.
To get the perfect crispy coating~ dust in matzo meal first, then beaten egg and then again in matzo meal before frying.

Preparation Time: 40 minutes plus 20 minutes to refrigerate
Cooking Time: 25 minutes
Makes: 30 – 35

Ingredients:

900g potato –peeled and roughly chopped
Salt and freshly ground black pepper
1 egg
3 tablespoons Rakusen’s potato flour

Filling
225g minced beef
1 onion – peeled and finely chopped
1 tablespoon olive oil
1-2 teaspoons smoked paprika
Salt and freshly ground black pepper

Coating
3 eggs - beaten
200g Rakusen’s medium matzo meal

Vegetable Oil for Deep fat frying

To serve: Tomato or BBQ sauce

Method

1)Cook the potatoes in boiling water until soft, drain and mash. Season very well with salt and freshly ground black pepper and leave to cool in the refrigerator for at least 20 minutes.
2)Heat the olive oil in a small frying pan. Add the onion and cook until soft. Stir in the beef and smoked paprika stirring frequently with a fork to break up the meat.
3)When the potato is cool, add the egg and potato flour.
4)Heat the oil for a deep – fat fryer or deep frying pan.
5)With wet hands, place about a tablespoon of potato in your palm and flatten, add a teaspoon of beef mixture and shape in to a ball.
6)Dip into medium matzo meal, then beaten egg and matzo meal again.
7)Deep fry for about 5 minutes or until golden.
8)Transfer to a tray lined with absorbent paper before serving.

To serve: Enjoy hot with BBQ sauce and a dusting of smoked paprika.
Tagged in: Beef, Family Cooking, Meat, Pesach