Leek Cakes and Fennel Salad for your Passover Meal

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Try these new recipes for Passover and impress your guests! We had a tasting at MMFF and our guests couldn’t get enough. The best part: They’re easy to make!

Fennel Salad (far right)

Directions: 

Prepare a green salad of lettuce, cucumbers, celery and thinly sliced fresh fennel bulb. Toss with a dressing of olive oil, lemon juice, salt and pepper and a bit of grated Parmesan or Romano cheese. It tastes delicious and you can tell the children you are making “Licorice Salad” since fennel has a light licorice flavor.

Leek Cakes (second from right)

Serve as a first course

Ingredients:

4 cups leeks, cleaned and chopped in food processor or chopped medium fine by hand

1 cup matzah meal

½ teaspoon baking powder

Pinch of sugar

Salt and freshly ground black pepper to taste

Batter:

2 eggs, beaten

1-1/2 cups milk

Olive oil for pan-frying

Directions:

Combine leeks, matzah meal, baking powder, sugar, salt and pepper. Prepare the batter. Mix the leeks into the batter and form into about 15 pancakes. Fry in a bit of olive oil until golden brown.

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