Heat the oil in a frying pan and fry the onion until golden brown.

Add the carrots and continue to fry until soft, then remove the vegetables from the pan and set aside in a bowl.

Add a little more oil to the pan and brown the meat, stirring continuously. When the bottom of the pan has turned brown (caramelization has taken place), add the potato starch water and continue to stir. To ensure a fuller flavor, be sure to get all the brown bits off the bottom of the pan. Season with salt and pepper.

When thoroughly combined, add the onion and carrot back in and stir well.

In a large mixing bowl, combine the eggs, oil and water.

Slowly add the matzo meal until a firm dough is formed.

Roll the dough into balls a little bigger than golf balls, and place on a baking tray sprinkled with matzo meal to prevent them from sticking.

Flatten each ball with a rolling pin until it’s a little bigger than the palm of your hand, about 3 inches in diameter and 1/8-inch thick.

Place a tablespoon of the meat mixture in the center and close the edges. Ensure the edges are sealed so that no meat escapes when it is fried. My mother-in-law holds each piece of dough in the palm of her hand, fills it with meat and then closes her hand so that the edges meet. This way they almost form a round, oblong shape. Any shape works as long as the meat stays inside.

Repeat with remaining balls.

Heat the oil in a frying pan and fry the chremslach until golden brown.