Passover Mushroom Schnitzel

These are good for lunch, as a snack or as breakfast on a matza. Of course they can be made with flour too. I usually make a bunch and freeze them.

Heat 1 tbs oil in a heavy nonstick skillet over medium heat.

Fry scallions and onions 3-4 minutes until soft.

Add mushrooms and garlic.

Saut over medium high heat 10-15 minutes , until liquid has evaporated.

Transfer to a mixing bowl and let cool.

Stir in parsley and eggs.

Gradually add matzo meal until mixture has enough body to hold together during frying.

Add another 1-2 tablespoons matzo meal if necessary.

Season with salt and pepper to taste.

Heat 2 tbs oil in a heavy nonstick skillet over medium high heat.

Form each schnitzel by placing 1 heaping tbs of the mushroom mixture in the hot oil and press with back of a wooden spoon to a 3 inch diameter.

Fry 3-4 minutes per side until lightly browned.

Drain on paper towels.

olive oil, scallion, onion, mushrooms, garlic powder, parsley, eggs, matzo meal, salt and pepper