A classic appetizer, made Pesachdig with this potato starch-based cigar recipe.
Yields 12 cigars
To prepare the cigars, combine potato starch, water, eggs, oil, and salt until you have a smooth batter. Lightly grease an eight-inch frying pan and prepare cigars as you do crepes. Fry for three minutes on each side.
To prepare the filling, heat oil in a frying pan and sauté onions until translucent.
Add ground meat and sauté until it changes color.
Transfer meat mixture to a food processor and add cooked potatoes, egg, and spices. Blend until smooth.
Place one tablespoon of the meat mixture on each cigar. Roll into a cigar shape and repeat until all the cigars are filled. Heat oil in a frying pan and fry a few cigars at a time until brown. Serve immediately.
You can prepare the cigars ahead of time and fry just before serving.