Planning for a Passover meal can be a pretty overwhelming task, especially when it means you have to please the palate of young kids. These vegan mini potato kugels are made in a muffin tin, making it super easy to plan how many portions you’ll have. Plus, aren’t kids guaranteed to love anything that comes in a “mini” size?
Ingredients
5 medium potatoes, grated
1 large onion, grated
3 Tablespoons olive oil, separated
1 teaspoon paprika
1 Tablespoon potato starch
Directions
Grate the potatoes, and then drain the liquid from them. Saute the grated onion in 2 Tablespoons of the olive oil until soft but not brown. Add paprika. Mix onions into the potatoes and add potato starch and 1 more Tablespoon olive oil.
Push into greased muffin tins, filling each muffin space all the way to the top, and spritz with a little more oil. Bake at 400F for 40 minutes.
For more of Mayim’s vegan Passover recipes, check out her eggplant caserole and chocolate truffle pie.
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