Return to Main Recipes Page/Return to Home Page

Kafteles for Pesach (Beetroot and Ground Meat Patties) (M, KLP, TNT)
Source: Rina's grandmother Brenna
Serves: 16

Step One:
5 medium beetroots, peeled and sliced
5 liter glass container jar

Step Two:
2 cups marinated beetroot slices
1 pound ground chicken meat
2 onions, cut into small pieces (divide 1 + 1)
1 egg
2 tablespoons matzo flour
3 teaspoons sugar (2 + 1)
4 tablespoons oil for frying (2 + 2)

3 cups beetroot marinade water, (I'll call it from now on "borscht").
2 cups water
1 tbsp. lemon juice
salt and pepper

Step One:
Put the beetroot in the jar, fill with water nearly the top. Cover with nylon seal wrap, keep for 3 weeks to 1 month in dark place to marinate. Every 10 days if there is some foam on top, scrap it with a spoon . The water will become very dark red and like light jelly. [Archivist's Note: in some Yiddish dialects this "borscht water" is called "rossl"]

Step Two: In a wide saucepan fry lightly 1 onion with 2 tablespoons oil.

Add the borscht and water. Bring to boil. With a spoon scrape off the foam from the top. Continue to do so until all is gone. Add the sugar and some salt. It should not be salty at all. Add the lemon juice and taste. It should be sweet and sour taste. Cover and let it simmer for 15-20 minutes.

Meanwhile, in a skillet fry lightly the 2nd onion with the other 2 tablespoons oil. In the food processor grind fine the marinated beetroot. Add the fried onions with the ground meat, the egg, 1 teaspoon sugar, matzo flour, and some salt and pepper. Continue to grind until all is well blended.

Make 16 or more small patties; fry them like hamburgers. Transfer them to the saucepan, let them to simmer for another 1/2 an hour. Keep in refrigerator.

Poster's Notes:
Even if it is too soon to talk about Pesach, it is not too soon to start and think about preparing Kafteles. Kafteles you have to prepare 3 weeks to 1 month ahead. This dish is better to prepare 2-3 days before serving. To serve, warm it up a little, preferable at room temperature.

This is my Grandmother Brenna's recipe. To clear the meaning of Kafteles, is marinated beet root with ground meat. This dish my mother use to prepare for Pesach. Kill me if I know why. But, I prepare it too for Pesach.

Posted by Rina Perry

Nutritional Info Per Serving: N/A