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Passover Mushroom Schnitzel

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“These are good for lunch, as a snack or as breakfast on a matza. Of course they can be made with flour too. I usually make a bunch and freeze them.”

Ingredients Nutrition


  1. Heat 1 tbs oil in a heavy nonstick skillet over medium heat.
  2. Fry scallions and onions 3-4 minutes until soft.
  3. Add mushrooms and garlic.
  4. Sauté over medium high heat 10-15 minutes, until liquid has evaporated.
  5. Transfer to a mixing bowl and let cool.
  6. Stir in parsley and eggs.
  7. Gradually add matzo meal until mixture has enough body to hold together during frying.
  8. Add another 1-2 tablespoons matzo meal if necessary.
  9. Season with salt and pepper to taste.
  10. Heat 2 tbs oil in a heavy nonstick skillet over medium high heat.
  11. Form each schnitzel by placing 1 heaping tbs of the mushroom mixture in the hot oil and press with back of a wooden spoon to a 3 inch diameter.
  12. Fry 3-4 minutes per side until lightly browned.
  13. Drain on paper towels.

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