Potato and mushroom patties

About 6-8 servings

3 pounds russet or other potatoes (about 4 large potatoes), diced
2 medium onions, chopped
One 10-ounce package button or cremini mushrooms, chopped
1 Tablespoon sunflower or other light oil
1/2 teaspoon salt, or to taste
ground black pepper to taste
2 cups matzo meal or matzo cake meal (slightly finer
consistency) sunflower or other light oil for sauteing

Fill a large pot about three-fourths full of water and bring to
a boil.

Add the potatoes and cook until tender.

Drain, place in a large mixing bowl, and mash, using as little
of the cooking water as possible (they will be slightly dry).

While the potatoes are cooking, heat the Tablespoon of oil in a
heavy skillet over medium-high heat.

Add the onions and saute for a minute or two, then add the
mushrooms and continue to saute until the onion is transparent.

Mix the vegetables into the mashed potatoes. Season to taste,
then stir in the matzo meal, mixing well.

Heat a thin layer of oil in a skillet (you can use the same one
that you used for the sauteing) over medium-high heat.

With slightly damp hands, form patties about three inches
across.

Place the patties into the skillet and fry until browned, then
turn over and brown the other side.