Sodium: 505mg.
Low-fat Recipe: Per Serving: 1
piece; Calories: 146; Fat: 3g;
Cholesterol: 6mg; Protein:10g;
Sodium: 406mg.

MATZAH BALLS
1 egg
2 egg whites
2 T. chicken stock, or sodium-free
Passover club soda
1 tsp. salt
Dash of black pepper
1/2 cup Kosher-for-Passover matzah
meal
2 T. no-fat margarine
1 t. dried chopped parsley
Beat egg and egg whites. Fold in
salt and pepper, matzah meal, mar-
garine, parsley and eggs. Cover and
refrigerate for 45 minutes to one hour
until mixture becomes firm. Mix.
Moisten hands and shape mixture
into 12 small balls. Drop into 2
quarts of boiling water; cover and
cook slowly for 45 minutes.
Per Matzah Ball: Calories: 31;
Fat: .6g; Cholesterol: 18mg; Protein:
1g; Sodium: 215mg.

VEGETABLE CUTLETS
1 1/2 to 2 cups minced red or yellow
peppers or a mixture of both.
1 T. olive oil
1-1/2 cups grated carrots (4 carrots)
1/2 lb. raw spinach, cleaned,
trimmed, chopped
1 lb. potatoes (3 medium), boiled
and mashed to make 2 cups
6 T. grated raw onion (1 large)
3/4 cup egg substitute, lightly
beaten
1 1/2 t. salt
Fresh ground black pepper
1 c. matzah meal
Vegetable spray
Saute the peppers in the olive oil
until soft, about 5-20 minutes, Add
all of the remaining ingredients and
let the mixture starid for 30 minutes
or overnight, refrigerated. Bring to
room temperature before continuing.
To bake the cutlets, preheat oven to
350 degrees. Put the patties on a bak-
ing sheet that is lightly greased with
vegetable spray. Bake for 10 minutes;
turn the patties and bake for another
7 to 10 minutes. Makes about 40 pat-
ties. Serves 6 to 8.
Per Patty: Calories: 32; Fat: 0.4g;
Cholesterol: 0; Protein: 1g; Sodium:
14mg. fl

Erica Snyder is the clinic director of the
Center for Childhood Weight
Management in Farmington Hills.

Iftte*uries, 21
+s lOe,

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Detroit Jewish News

3/26
1999

119