Russian Potato and Mushroom Croquettes

Bring 5 cups of water to a boil in a large pot, then add the peeled and chopped potatoes. Boil until tender, about 15-20 minutes, then drain thoroughly.

While potatoes cook, heat 1 tsp of oil in a skillet over medium heat and sauté the chopped onion until soft and translucent, about 5 minutes.

Add the chopped mushrooms to the skillet with the onion and cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 8-10 minutes.

Mash the drained potatoes with the sautéed mushroom and onion mixture, then season generously with salt and pepper to taste.

Spread the potato mixture on a plate and refrigerate for at least 15 minutes to cool and firm up, making it easier to shape.

Wet your hands lightly and form the cooled potato mixture into oval or cylindrical croquettes, about 2-3 inches long.

Pour matzo meal into a shallow dish, then roll each croquette in the matzo meal until fully coated on all sides.

Heat 1 tbsp of oil in a large skillet over medium-high heat until shimmering.

Working in batches if necessary, carefully place the croquettes in the hot oil and fry until golden brown on all sides, about 8-10 minutes total, turning occasionally.

Transfer the finished croquettes to a paper towel-lined plate to drain excess oil before serving.