Miniature potato cutlets

Boil potatoes in salted water until completely tender, about 15-20 minutes, then drain and peel while still warm.

Mash the boiled potatoes thoroughly with a fork or potato ricer until completely smooth.

Mix the mashed potatoes with finely chopped onion, fresh herbs (such as parsley), salt, and pepper to taste.

Allow the potato mixture to cool for 5 minutes, then shape into small oval or cylindrical cutlets about 2-3 inches long using moistened hands.

Coat each cutlet evenly in beaten egg, then roll in breadcrumbs or matzo meal until fully covered.

Heat oil in a skillet over medium-high heat until shimmering, then carefully place cutlets into the hot oil.

Fry cutlets for 2-3 minutes per side until golden brown and crispy, working in batches if necessary to avoid crowding the pan.

Transfer cooked cutlets to a plate lined with paper towels to drain excess oil.

Serve warm with lemon wedges or a yogurt-based sauce on the side.