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Passover Yukon Gold and Mushroom Croquettes
By Chef Ida Rodriguez


2 pounds Yukon Gold Potatoes peeled and medium diced 
1 tablespoon Olive Oil 
1/2 pound Button Mushrooms chopped 
1 small Onion chopped 
1 clove Peeled Garlic minced 
1/2 cup Matzo Meal Salt and Pepper 
1/2 cup Olive Oil 


Place potatoes in stock pot. Cover with water and boil until potatoes are soft. Drain and mash potatoes. 

Heat oil in skillet and sauté onions and mushrooms until onions are translucent. Add garlic. Cook for 30 seconds. 

Add onion mixture and matzo meal to potatoes, season with salt and pepper. Using 2 teaspoons, form 24 croquettes. 

Chill croquettes in refrigerator at least 1 hour. 

Heat oil in skillet over med-high heat then pan-fry croquettes until golden brown, adding more oil if needed.