Taglit Birthright Israel Meat Latkes Recipes

Steps:

• NOTE: food.com did not recognize "frozen latkes" as an ingredient, so I used "frozen hash brown potatoes" instead. These are an acceptable substitute, but frozen latkes are preferred.
• Heat frozen latkes in oven per package directions to the point where they are reheated, but not yet fully crispy, usually about 1/2 to 2/3 of the package direction cooking time, or about 10 minutes in a 425 degree Fahrenheit oven. Set aside to cool. When cooled to room temperature, shred the latkes by hand.
• Preheat oven to 350 degrees Fahrenheit. Oil or spray a 13x9-inch (3-quart) baking dish with cooking spray.
• Heat 1 tablespoon butter in a skillet, add chopped onion, and sauté over medium-low heat for about 7 minutes until soft but not brown. Add garlic and cook another minute.
• In a separate bowl, combine cooked onion, garlic, chives, sour cream, cottage cheese, Cheddar cheese, Swiss cheese, eggs, pepper, mustard powder, and 1 teaspoon of the salt.
• Reserve approximately 3/4 cup of the shredded latkes for crust. Fold the rest of the shredded latkes into the onion-cheese mixture and combine by hand.
• Pour mixture into baking dish and spread evenly.
• Melt the remaining 3 tablespoons of butter and add the remaining 1 teaspoon salt, paprika, and Parmesan cheese. Add the remaining shredded latkes and combine by hand.
• Spread the latke-Parmesan mixture evenly over the top of the mixture in the baking dish.
• Bake about 1 hour or until set with a golden brown crust.

Steps:

• Mix the minced meat with the egg, onions and garlic.
• Add the spices and form mixture into patties.
• Peel potatoes, grate, and add salt.
• Roll the potatoes into balls. Each Latke requires two potato balls and a meat cutlet.
• Flatten the potato balls with a fork or spoon and put a patty of meat between each pair.
• Fry each potato and meat latke until golden brown on both sides.
• Serve on lettuce leaves and garnish with cucumber and herbs.