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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.
2 and 1/2 pounds (1 kilogram) mashed potatoes (about 5–6 potatoes)
4 eggs
2 tablespoons salt
1/4 cup grated fresh horseradish
2 teaspoons lemon zest
oil, for frying
1 cup Gefen Mayonnaise (can be homemade)
juice of 1 lime (or about 2 tablespoons Heaven & Earth Lime Juice)
1 teaspoon salt
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
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Note this should be tsp not tbsp of salt. Just wasted a few hours.