RFCJ RECIPE ARCHIVE


RFCJ CHARTER  

POSTING GUIDELINES  

KOSHER FAQ  

Search RFCJ Archives


RECIPE CATEGORIES
Select a CATEGORY from the drop down box below then click GO
[an error occurred while processing this directive]

WHAT'S NEW!
Select the number of days to go back below

Questions or Comments

Chicken Patties with Beetroot: Kafteles - meat

Posted by : Rina Perry

Serving: 16 or more

Ingredients.
-----------

First step:

5        Medium  Beetroot, Peeled and sliced
5 Liter  Glass container jar.

Put the beet root in the jar, fill with water nearly the top.
cover with Nylon seal wrap ,keep for 3 weeks to 1 month in 
dark place to marinate.  
Every 10 days if there is some foam on top, scrape it with a 
spoon . The water will become very dark red and like light
jelly

Second step:
-----------
2  cups    Marinated beet root slices.
1  pound   Ground Chicken meat,
2          Onions cut into small pieces (Divide 1+1)
1          EGG
2 Tabls    Matzo meal
3 Teasp    Sugar  (2 + 1)
4 Tabls    Oil For frying (2 +2)
3 Cups     Beetroot marinate water( I'll call it from now
           on "Borcht").
2 Cups     Water
1          Lemon juice
           Salt and Pepper.

Directions:
----------

In a wide saucepan fry lightly  1 onion with 2 Tabls oil.
Add the Borcht and water. Bring to boil. With a spoon 
scarp off the foam from the top. Continue to do so till all 
is gone.
Add the sugar and some salt. It should not be salty at all.
Add the lemon juice and taste. It should be sweet and sour 
taste. Cover and let it simmer for 15 - 20 minutes. 
Mean while,

In a skillet fry lightly the 2nd onion with the other 
2 tabls oil .

In the food processor ground fine the marinated beet root. 
Add the fried onions  with the ground meat, the egg, 1 teasp 
sugar, matzo flour,and some salt and pepper.Continue to ground
till all is well blended.

Make 16 or more small patties, Fry them like hamburgers.
Transfer them to the saucepan, let them to simmer for another 
1/2 an hour.
Keep in refrigerator.

Note. This dish is better to prepare 2 - 3 days before serving.
      To serve, warm it up a little. preferable at room
      temperature.

Enjoy.

Rina.

Source: From my mother with love & more
        My Grandmother Branna

Return to RFCJ Archive Page

All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.