Potato Kugel Puffs

 

2

tablespoons margarine

1

medium onion, chopped (1/2 cup)

1

medium carrot, finely shredded (3/4 cup)

2 1/2

cups water

1

box (about 6 oz) potato pancake mix

2

tablespoons matzo meal

1

teaspoon parsley flakes

1/8

teaspoon ground nutmeg

1/8

teaspoon pepper

2

egg whites

• 1 Heat oven to 425°F. Grease 1 large or 2 medium cookie sheets with shortening or cooking spray.
• 2 In 1 1/2-quart saucepan, heat margarine, onion, carrot and water to boiling. Reduce heat. Cover; simmer 2 minutes.
• 3 In medium bowl, mix pancake mix, matzo meal, parsley, nutmeg and pepper. Add hot vegetable mixture; stir until blended. In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold egg whites into potato mixture until well blended.
• 4 Spoon mixture onto cookie sheet, forming 12 mounds. Flatten each mound slightly to a 3-inch round, about 1/2 inch thick.
• 5 Bake 20 to 25 minutes or until light golden brown. Cool 1 to 2 minutes; remove from cookie sheet. Serve immediately, bottom side up.