Wednesday, April 07, 2010

Best New Pesach Recipe

This one is a keeper. Thanks for the suggestion, sweetawreet!

Passover Veggie Bites
2 leeks, white parts chopped about 1/4" thick
1 small package frozen spinach, thawed and drained
handful of fresh basil, chopped
handful of parsley, chopped
any other greens you have on hand (chard, kale, etc), washed, dried, and chopped
Cup of frozen peas (if you do kitniot)
garlic powder, onion powder, dried ground mustard, salt and pepper
KFP white wine
Grated parmesan cheese (to taste - I probably used about 1 cup)
matzah meal
1 egg
Seasoned matzah meal (I added onion powder, garlic powder, salt, dried oregano, and more parmesan)

Sautee the chopped leeks in butter on medium for about 3-5 minutes, til they start to get nice and soft. Toss in the thawed spinach, greens, herbs, peas (if using), and a splash of the wine. Add the spices, stir, and let it all cook until the greens are cooked through. Let it cool.

When cool, line a baking sheet with foil, oil it, and preheat oven to 375.

Add an egg (or two, if your mixture is dry), the parmesan, and a sprinkle of matzah meal, and mix until you can form little balls about 1" thick. Squish them into flat patties, then coat them in the seasoned matzoh meal and place on the lined baking sheet. Spray the tops, and cook for 10 minutes. Turn them over, and cook for another 10-15 minutes, until the coating is nice and golden.

You can let them cool, store in the fridge, and then reheat later.

They're good on their own, or with any number of dips. (I ate mine with a super-garlicky aioli) - YUM!)


Blogger sweetawreet said...

This looks awesome! I can't wait to try it!

4/08/2010 10:47 AM  

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