Finely chop the mushrooms and onion and grate the courgette/zucchini. Mix with the chicken mince, adding eggs, chopped parsley, salt, and spices. Let it sit in the fridge for half an hour to allow the flavours to blend. Moisten the matzo with water—it should become soft but not fall apart into mush—this is important! Crumble it into coarse crumbs and mix with the mince. The mixture should remain quite juicy; if it’s too dry, add a little broth of your choice.

Heat a thick-bottomed frying pan and lightly spray it with vegetable oil. Place a portion of the mixture onto the pan and flatten with a spatula into a pie about 1 cm thick. Cover the pan with a lid. Cook for 3 minutes, then carefully flip it over. You can make more miniature pies if you’re afraid it might break. Fry the second side for another 3 minutes, then transfer to a plate.

Serve with any sauce you like—we really love parsley chimichurri. The recipe is in our collection!