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Passover Vegetable Puffs

  • 2 onions, chopped
  • 1 lb. fresh mushrooms, coarsely chopped
  • 4 Tbsp. vegetable oil
  • 40 oz. frozen chopped spinach, defrosted & drained
  • 8 carrots, peeled & grated
  • 8 eggs, lightly beaten
  • 1 tsp. salt
  • 4 Tbsp. chicken soup mix (parve kind)
  • 1/2 tsp. black pepper
  • 1 cup matzah meal
Preheat oven to 350~. Grease three 12-cup muffin tins or a 9x13 baking dish. Saute onions and mushrooms in skillet and set aside. Add spinach, carrots, onions, mushrooms, salt, pepper, soup mix, and matzah meal to beaten eggs. Mix thoroughly after each addition. Put mixture into pan and bake for 45 minutes. Release puffs from muffin tins with spatula or if you use a baking dish, cut into squares.

Serve warm.
The recipe can be prepared ahead and frozen.
Makes 32 puffs.

Penina W. Freedenberg, Rockville, MD

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