Denise says:

Kosher for Passover

A tasty potato kugel is Jewish comfort food. I have made mine for Pesach with less oil and no egg yolks so it is healthier than usual. You can make one large kugel – using a loaf tin makes serving in slices easy. To be successful with this recipe drain the potatoes well, line and grease the ramekins well and don’t skimp on the seasoning!

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Serves: 10 people

Ingredients:

3 tablespoons olive oil
1.3kg potatoes – peeled and grated
2 onions – peeled and grated
6 large egg whites- lightly beaten
100g medium Rakusens Matzo meal
1 tablespoon Farina potato flour
3 tablespoons extra virgin olive oil
1 teaspoon Passover baking powder
Large bunch of fresh basil or parsley – roughly chopped
Pinch of sugar
Salt and pepper to taste

Method

1)Pre-heat the oven to 200ºC/400ºF/ Gas mark 6.
2)Line the base of 10 ramekins with non-stick baking paper and lightly grease the sides with some olive oil.
3)To grate the potatoes use a food processor. Squeeze out any excess water with some kitchen paper.
4)Add the onions, Matzah meal, potato flour, baking powder, egg whites, extra virgin olive oil and sugar to the potato mixture.
5)Stir in the chopped herbs and season well with salt and freshly ground black pepper.
6)Spoon into the prepared ramekins.
7)Bake for 25 minutes or until golden.

To serve the stylish way: Invert the potato kugel from the ramekin and place on a side plate.