Vegetable/Potato Patties

• 1 1/2 cups minced red and green bell peppers
• 4 grated carrots
• 1/2 lb. raw baby spinach leaves--chopped
• 3 large Yukon Gold potatoes-boiled and mashed
• 1 large Spanish or Vidalia onion--grated
• 3 eggs
• 1 1/2 tsp. salt
• pepper--to taste
• 1 cup matzo meal
• 3 Tbs. olive oil

1. Saute bell peppers in a large frying pan in 2 tsps. olive oil until soft. Add more oil if necessary and add carrots, onions, spinach to frying pan and saute as well.
2. Place sauteed veggies in a large bowl and mix with the mashed potatoes, eggs, matzoh meal and seasonings.
3. Let bowl stand in the fridge covered for 30 minutes.
4. Bring bowl back to room temperature. Form contents into patties and fry in olive oil until slightly brown on both sides.
5. Drain on paper towels.
6. Before serving, warm on a rack on a cookie sheet in a 350 oven for 10-15 minutes until medium brown.
7. Enjoy.

red and, carrots, baby spinach, potatoes, eggs, salt, pepper, matzo meal, olive oil

Taken from www.epicurious.com/recipes/member/views/vegetable-potato-patties-1219302 (may not work)