Sometimes Passover birmuelos are made with only matzohs and eggs. But here is a mashed potato variation from Sefarad Yemekleri. I think these have a nicer texture than the plain matzoh ones. Chopped parsley, chives, or dill is a nice addition.
In a bowl, soak the matzohs in water to cover until soft, about 3 minutes. Drain well, squeeze dry, and transfer to a dry bowl. Add the potatoes, cheese, eggs, salt, pepper, and the herb, if using, and mix well with your hands. Dampen your hands and shape the mixture into 2-inch balls.
Pour the vegetable oil to a depth of
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