I can't easily get matzah meal in Spain, so I used breadcrumbs instead. It's sold in bags and comes in varying degrees of fineness, so makes a good substitute.
175 ml water
80g matzah meal
1/4 tsp salt
- Separate the eggs, and add the water to the egg yolks. Beat lightly, add the matzah meal and salt, and mix well. (This step can be done the night before and left in the fridge overnight.)
- Beat the whites to stiff peaks and fold into the yolk, water and matzah meal mixture.
- Heat some vegetable oil in a non-stick frying pan. When it is hot add as many tablespoonfuls of the mixture as will easily fit into the pan, and fry until golden brown on each side. Avoid turning more than once.