Passover Vegetable Muffins or Vegetable Latkes
These are more mini kugels or ‘kuggelins’ but unique and tasty, regardless of nomenclature. Fried in patties, they are stand-ins for latkes.
1/3 cup oil
1/3 cup chopped green pepper
1 cup chopped onion
½ cup chopped celery
1 ½ cups grated carrots
1 10 ounce package of spinach, chopped
3 eggs, beaten
1 ½ teaspoons salt
1/8 teaspoon pepper
¾ cup meal
Vegetable oil, if frying
Generously grease a 12 cup muffin tin and set aside.
In a medium skillet, sauté the green pepper, onion, celery and carrots until
softened, about 5-8 minutes. Microwave the spinach (5 minutes on High),
drain and chop.
In a large bowl, combine the sautéed vegetables, the spinach, then eggs,
salt, pepper and matzoh meal. Spoon equal amounts of this batter into the
prepared muffin tin wells. Bake until just set, about 45 minutes. Allow to
stand 10 minutes before serving.
To fry as per latkes, spoon small amounts of batter into hot oil and fry, a few minutes each side, as for potato pancakes.