Passover Vegetable Puffs Recipe

Free Recipe Passover Vegetable Puffs

Recipe Type: Free Recipes

Recipe Preparation: bake

Cooking Ingredients for Passover Vegetable Puffs Recipe

2 Onions chopped
1 lb Fresh mushrooms; coarsely
-chopped
4 tb Vegetable oil
40 oz Frozen chopped spinach;
-defrosted and drained
8 Carrots; peeled and grated
8 Eggs lightly beaten
1 ts Salt
1 ts Chicken soup mix (parve
-kind)
1/2 ts Black pepper
1 c Matzoh meal

Passover Vegetable Puffs Preparation

Preheat oven to 350 . Grease three 12-cup muffin tins or a 9×13 baking dish. Saute onions and mushrooms in skillet and set aside. Add spinach, carrots, onions mushrooms, salt , pepper, soup mix and matzoh meal to beaten eggs. Mix thoroughly after each addition. Put mixture in 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. Everyone enjoyed this. Posted to JEWISH-FOOD digest V97 #244 by Judith.Trachtman@cbis.ece.drexel.edu (Judy Trachtman) on Sep 7, 1997

Cooking Temperature:

Recipe Serves: 1

How Do You Cook Passover Vegetable Puffs?

If you know a better Passover Vegetable Puffs Recipe please comment below.