Frugal Feasts with Matzo Meal by @Donna_Fasano

Matzo MealAfter Passover, matzo meal is sold for under a dollar a box, so it’s the perfect way to make frugal feasts. What is matzo meal? Matzo (also known as matzah or matza) is an unleavened flatbread that is part of Jewish cuisine and forms an integral element of the Passover festival. Matzo meal is made by grinding up this flatbread. It can be described as cracker crumbs. Matzo meal can be used to replace cracker crumbs or dried bread crumbs in almost any recipe. Here are two of my favorite recipes where I have incorporated matzo meal.

Salmon Cakes

  • 1 6-ounce can skinless, boneless salmon, drained  salmon cakes
  • 3/4 cup matzo meal, divided
  • 1 large egg
  • 2 tablespoons mayonnaise
  • 1 tablespoon stone ground mustard
  • 1 tablespoon onion, finely minced
  • 2 tablespoons celery, finely minced
  • Salt, to taste
  • 1 teaspoon lemon pepper seasoning
  • 1 tablespoon cooking oil, for frying
  1. To a mixing bowl, add the salmon, 1/2 cup of the matzo meal, egg, mayonnaise, mustard, onion, celery, salt, and lemon pepper. Mix to thoroughly combine. Form into 2 patties.
  2. Pour the remaining 1/4 cup of matzo meal onto a plate and coat both sides of the salmon cakes.
  3. Heat the cooking oil in a small frying pan over medium heat. Add the salmon cakes and cook until heated through and golden, approximately 4 to 5 minutes on both sides.
  4. Serve with topping of your choice—tartar sauce, hot sauce, fresh lemon wedge, etc. Makes 2 large cakes. Serves 2.

Zucchini Brunch Casserole

  • 2 medium zucchinis, washed and patted dryzucchini casserole
  • 1/2 cup matzo meal
  • 1/2 onion, finely minced (about 1/2 cup)
  • Salt and Pepper to taste
  • 1 teaspoon mixed herbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup sharp cheddar cheese, grated
  • 2 large eggs
  • 1/2 cup sour cream
  1. Preheat oven to 350° F. Spray an 8-inch square baking dish with cooking spray and set aside.
  2. Trim the ends of the zucchinis. Do not peel. Using the large holes on a box grater, grate the zucchinis into a large mixing bowl.
  3. Add the matzo meal, onion, salt, pepper, herbs, garlic and onion powders, and cheddar cheese to grated zucchinis. Stir to thoroughly combine.
  4. In a small bowl, whisk together the eggs and the sour cream until combined. Pour egg mixture over zucchini mixture and stir until thoroughly combined. Transfer to the prepared baking dish.
  5. Bake for approximately 35 minutes or until a toothpick comes out clean. Let sit for 5 minutes. Cut into squares.

Notes:

When creating this zucchini casserole recipe, I used a sweet onion. You can substitute any onion you have on hand—yellow, red, white, even scallions would work. For the herbs, I used Herbs De Provence because that’s what I had on hand, but you could substitute any herb or herb mix you prefer. Italian Seasoning would work well. If you like your food on the spicy side, you could also add a pinch of cayenne pepper or red pepper flakes or a few shakes of hot sauce.