Recipe - Kafteles For Pessach (Beetroot And Ground Meat Patties)

FIRST STEP
5 Midiume Beetroot . Peeld and
slice
5 l Glass container jar

SECOND STEP
2 cup Marinated beet root slices.
1 pound Ground Chicken meat;
2 Onions cut into small
pieces; (Divide 1+1)
1 EGG
2 Tabls Matzo flour
3 teaspoon Sugar; (2 + 1)
4 Tabls Oil For frying; (2 +2)
3 cup Beetroot marinate water; (
I'll call it from now on
"Borcht").
2 cup Water
1 Lemon juice
Salt and Pepper

Source: From my mother with love & more. My Grandmother Branna.

Serving: 16 or more

First Step: Put the beet root in the jar, fill with water nearly the top.
cover with Nylon seal wrap ,keep for 3 weeks to 1 month in dark place to
marinate. Every 10 days if there is some foam on top, scrap it with a spoon
. The water will become very dark red and like light jelly

Second step: In a wide saucepan fry lightly 1 onion with 2 Tabls oil. Add
the Borcht and water. Bring to boil. With a spoon scarp off the foam from
the top. Continue to do so till all is gone. Add the sugar and some salt.
It should not be salty at all. Add the lemon juice and taste. It should be
sweet and sour taste. Cover and let it simmer for 15 20 minutes. Mean
while,

In a skillet fry lightly the 2nd onion with the other 2 tabls oil .

In the food processor ground fine the marinated beet root. Add the fried
onions with the ground meat, the egg, 1 teasp sugar, matzo flour,and some
salt and pepper.Continue to ground till all is well blended.

Make 16 or more small patties, Fry them like hamburgers. Transfer them to
the saucepan, let them to simmer for another One half an hour. Keep in
refrigerator.

Note. This dish is better to prepare 2 3 days before serving. To serve,
warm it up a little. preferable at room temperature.

With the rest of the Marinated beet root water I'll send you next time my
"Sweet and Sour Cold Borcht"

Posted to JEWISHFOOD digest Volume 98 #013 by Zvi&Rina perry
pzvi@netvision.net.il on 7 Ja, n 98