Cholent is a Jewish stew containing beef, beans, potatoes, and barley. It’s traditionally cooked very slowly so that it can be prepared before Shabbat begins on Friday night, and then be ready to eat on Saturday for lunch. By forming cholent ingredients into patties, it makes this dish easier for little hands to eat, and is less time consuming to prepare.
1 cup (1/2 pound) ground beef, turkey, or chicken
1 cup (or a 15 oz. can) cannellini beans (white kidney beans)
1 cup peeled and grated medium russet potato
1 cup cooked quinoa (1/2 cup raw)
Salt & pepper to taste
Olive oil for frying
For Dipping Sauce:
½ cup mayonnaise
¼ cup ketchup
2 tablespoons honey (Check with your pediatrician, but honey is generally not recommended for children under the age of one)
¼ tsp cinnamon
1. Mash one 15 oz. can of cannellini beans.
2. Peel and grate one Russet potato.
3. Prepare the quinoa according to directions.
4. Mix the raw meat, beans, potato, and cooked quinoa together with your hands or a wooden spoon.
5. Mix in the egg. Add as much salt and pepper as you would like.
6. Heat a little olive oil in a large skillet.
7. Drop ⅛ cup measurements of the mixture into the skillet and flatten with a spoon.
8. Cook for two minutes on each side on med/high heat. Add a little more oil before each batch. Blot patties on paper towels after cooking.
9. To make the dipping sauce, combine the mayonnaise, ketchup, honey and cinnamon.
10. Serve the patties warm along with the sauce.