Individual
Potato Kugel
Kosher for Passover
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Serves: 10 people
A tasty potato kugel is Jewish comfort food. I have made mine for Pesach with less oil and no egg yolks so it is healthier than usual. You can make one large kugel - using a loaf tin makes serving in slices easy. To be successful with this recipe drain the potatoes well, line and grease the ramekins well and don’t skimp on the seasoning!
Ingredients
- 3 tablespoons olive oil
- 1.3kg potatoes - peeled and grated
- 2 onions - peeled and grated
- 6 large egg whites - lightly beaten
- 100g medium Rakusen’s matzo meal
- 1 tablespoon Farina potato flour
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Passover baking powder
- Large bunch of fresh basil or parsley - roughly chopped
- Pinch of sugar
- Salt and pepper to taste
Method
- Pre-heat the oven to 200°C / 400°F / Gas mark 6.
- Line the base of 10 ramekins with non-stick baking paper and lightly grease the sides with some olive oil.
- To grate the potatoes use a food processor. Squeeze out any excess water with some kitchen paper.
- Add the onions, Matzo meal, potato flour, baking powder, egg whites, extra virgin olive oil and sugar to the potato mixture.
- Stir in the chopped herbs and season well with salt and freshly ground black pepper.
- Spoon into the prepared ramekins.
- Bake for 25 minutes or until golden.
To serve the stylish way: Invert the potato kugel from the ramekin and place on a side plate.
Rakusen’s Products:
Farina
Rakusen’s Matzo Meal
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