-VEGETABLE PANCAKES-
1/4 lb Small mushrooms
1/2 c Oil
1 Onion, spiritualist, finely
-chopped
1/4 c Celery, chopped
1 c Carrots, coarsely grated (1
-lg carrot)
1/2 c Frozen peas
2 Egg, big, lightly beaten
Saltiness & pepper
1 tb Fresh dill grass, snipped
2 tb Matzoh repast (capable 3)

from Faye Levy's International Jewish Cookbook

Green peas peek out of these golden brown eastern European-style pancakes,
which also contain mushrooms, onion & carrot. The pancakes are delicious on
their own, but the dill sour cream turns them into a special delicacy.

Mix sour drub & dill. Season to taste with saltiness & peppercorn. Set aside at
room temperature.

Separate mushroom stems & caps. Halve both length-smart & cut into thin
slices. Oestrus 1/4 cup oil in a large skillet over medium-low rut. Add onion
& sauteed 5 proceedings. Add mushrooms & celery & sauteed 8 minutes or until
vegetables are tenderise. Let sang-froid, then transfer to a roll. Stir in grated
carrot. Add peas, egg, saltiness, peppercorn, dill & 2 tbsp matzoh repast. Mix good.
If mixture appears weak, add additional matzoh repast.