#passover 2025

Pesach recipes? Just your go-to recipes during pesach that you like to make, or maybe something you're looking forward to making for the first time this year.

Last year I made smashed baked potatoes which turned out amazing, so I plan on definitely making those again! (Live laugh love potatoes for pesach.) Additionally, I found a recipe for onion tomato pasta, but I messed around with the recipe a little bit and turned it into a dip/spread without pasta instead, and I already promised two friends to make them some for pesach to put on matzah, and also told my mom I'd make it when I come home the day before first seder for the fam to have too.

These vegetable croquettes are filled with veggie goodness and lush mashed potatoes, crusted with matzo meal and fried to a crisp.

Perfect for Passover (or any other time!). They go with any entree you might be serving. But we also eat these with a fried egg when we want a meatless meal.

These croquettes (like all mashed potatoes croquettes) are fragile, so be sure to refrigerate them for at least 30 minutes before frying. And be careful flipping them. Even so, they might break, but who cares? The pieces of crispy goodness are absolutely delicious.

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VEGETABLE CROQUETTES

1/2 cup vegetable oil, approximately

1 medium onion, finely chopped

1 cup chopped cooked cabbage

2 chopped, cooked carrots

10 ounce package frozen spinach, thawed

3 cups mashed potatoes

salt and freshly ground black pepper to taste

1/2 cup matzo meal, approximately

Heat 2 tablespoons vegetable oil in a sauté pan over medium heat. Add the onion and cook for 3-4 minutes or until softened. Spoon the onions into a bowl. Add the cabbage, carrots, spinach, mashed potatoes and some salt and pepper. Mix thoroughly and shape the mixture into 1/2-inch patties. Place the matzo meal on a plate. Press both sides of each patty into the crumbs. Refrigerate for at least 30 minutes. Heat 2-3 tablespoons vegetable oil in the sauté pan over medium heat. Fry the patties a few at a time (leave plenty of space between each) for 3-4 minutes per side or until crispy and golden brown, adding more vegetable oil to the pan as needed.