Serves 4
1 tablespoon + 2 teaspoons vegetable oil, divided
1 medium yellow onion, chopped
2 medium garlic cloves
1/2 teaspoon thyme
1/2 teaspoon chili powder
1/2 teaspoon curry powder
cayenne pepper for sprinkling
8-9 oz chicken, roasted (leftovers are welcome)
2 sheets matzoh (7 x 6-inches), lightly crushed by hand
1/3 cup lukewarm water
2 eggs, lightly beaten
Kosher salt and freshly ground black pepper
Salsa, veggie dips or salads for serving
Coat the bottom of the pan with oil. Heat the pan on medium-high heat until the oil is shimmering. Add the onion and stir to coat the onions with the oil. Spread the onions out evenly over the pan, sprinkle with salt and let cook for about 5 minutes, stirring occasionally. Add garlic, spices and sprinkle with cayenne pepper to taste. Stir everything and saute for one minute.
Remove from the heat and give a couple of minutes to cool.
Place chicken and onion mixture into a bowl of food processor and process until small bits.
Pour water into crushed matzo and give 3-5 minutes to absorb all water. Add eggs and onion-chicken mixture and mix them. Check for salt and pepper.
Pour the remaining 2 teaspoons of vegetable oil into 9-inch frying pan and heat on medium-high heat.
Using a large tablespoon place matzoh mixture on a frying pan and spread evenly. Cook for 3-4 minutes until medium brown color. Cover with a plate, turn around and slide the dish back to the pan. Cook on the other side.
Remove from the heat and brake. Serve with salsa, veggie dips and salads.
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