Liver knishes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion | |
| 3½ | tablespoon | Shortening* |
| ½ | pounds | Liver, broiled, ground |
| 5 | larges | Potatoes, cooked, mashed |
| 2 | Eggs, beaten | |
| 2 | tablespoons | Margarine, parve |
| 1 | teaspoon | Salt |
| dash | Pepper | |
| 6 | tablespoons | Matzo meal |
| 1 | Egg yolk diluted with | |
| Water | ||
Directions
Sautee onion in shortening; add to ground liver.
Blend potatoes, 2 beaten eggs, 2 tablespoons margarine, salt, pepper and matzo meal. Shape into small balls; flatten a ball in your palm, put a small ball of the liver mixture into the middle of the flattened ball, curl your fingers around the liver making the potato completely cover the liver.
Brush the balls with egg yolk. Bake at 400f degrees on greased cookie sheet for 20 minutes.
*I like to use schmaltz or Nyafat.
Source: Torah Prep High School for Girls Passover booklet Posted to JEWISH-FOOD digest V97 #122 by Tzimmi@... on Apr 16, 1997