4 Servings
40 Minutes
Allergens
Many people think of chremslach as a classic Pesach food. I prepared a twist on this traditional recipe and added a kick to spice things up.
In a large bowl, mix mashed potatoes, eggs, salt, horseradish, and lemon zest.
Heat oil in a large frying pan. Form the mixture into small patties and fry on both sides until golden.
In a small bowl, whisk all the dipping sauce ingredients, and serve alongside the chremslach.
Food and Prop Styling by Renee Muller
Photography by Moishe Wulliger
