• 500g minced beef
  • 1 egg
  • ¼ cup matzah meal
  • 1 tablespoon ketchup
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • Oil for shallow frying
  • 500g potatoes, peeled and cubed
  • Oil for deep frying
  • Salt

In a large bowl, combine the minced beef with egg, matzah meal, ketchup, salt, and pepper. Shape into 1 inch balls.

Heat oil in a large frying pan until shimmering. Place the meatballs in the pan, and fry on all sides until cooked through, remove from frying pan and drain on paper towels.

For the potatoes: In a small sauce pan heat oil until very hot (the way to test is drop a small piece of potato into the oil — once dark brown, you are ready to go).

Drop about a third of the potatoes into the hot oil, and fry stirring occasionally until the potatoes are browned on all sides. Remove from oil using a slotted spoon and drain on a paper toweL, sprinkle with salt immediately. Allow the oil to come back to temperature before adding the next third of the potatoes and repeat as above, allowing the oil to heat up between batches.

Combine the meat and potatoes and serve; or, like Savta Zahava, combine in a pot with a 1/2 cup water and bring to a boil. Reduce heat and cook until a thin gravy is created before serving.