Mangold patties
These mangold patties are vegan variation on a traditional Sephardic Rosh Hashana recipe. Mangold is beets in Arabic. The main ingredient is beets-both the greens and the root, mixed with a bit of potato, kale, onion and spiced with baharat. It’s a very versatile dish that can be an appetizer or a main side. Beets are commonly eaten on Rosh Hashana because in Hebrew they are called “selek” which means to remove with the intention that our enemies will be removed in the new year. Scroll below for more of my Rosh Hashana recipes with other symbolic ingredients including apple cake, beet carpaccio, apple galette and black eyed peas. Shana Tova u’Metukah!
Ingredients:
4 beet leaves, finely chopped (with the stalks)
1-2 kale leaves, finely chopped
2 beets finely grated
1 small white onion, finely chopped
2 medium potatoes finely grated (as a binder)
1/2 tsp baharat
1-2 tbsp flour
salt and pepper to taste
vegetable oil for frying
Process:
1. Chop and grate the onions and the greens.
2. Over a medium flame, sauté the onions and the greens until soft. Let cool
3. Grate the potatoes and the beets. Mix with the onion-greens mixture.
4. Add the flour and baharat and salt and pepper to the mix.
5. Over medium heat in a large pan, add oil so that there is 1/4-1/3 inch in the pan.
6. Make the batter into tablespoon size patties and fry in the oil until slightly crispy.
7. Place on towels to remove excess oil.
These can be served at room temperature or warm.
Apple galette
B’tayavon!
Check out my other Rosh Hashana recipes, including: black eyed peas stew, beets carpaccio, roasted carrots, apple galette, vegan sourdough challah, baked apples, apple cake, Sicilian feast, Garden of Eden, and more! Click here for all of them!