Mini potato knishes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | pounds | Potatoes (625g); peeled; quartered (about 3 large) |
| ½ | small | Onion; finely chopped |
| 1 | each | Garlic Clove; minced |
| 2 | teaspoons | Salt |
| ¼ | cup | Matzoh Meal |
| 2 | eaches | Eggs; lightly beaten |
| 2 | eaches | Tb Margarine; melted |
| ⅛ | teaspoon | Pepper |
| 1 | each | Egg Yolk; beaten with 1 tb Water |
Directions
FROM: TEMI ROSENTHAL
In saucepan, combine potatoes, onion, garlic and 1 teaspoon salt.
Cover with water and bring to boil. Cook 20 minutes or until very tender. Drain. Return to saucepan to dry 2 minutes over low heat.
Mash and cool. In large bowl, combine matzoh meal, eggs, margarine, remaining salt and pepper. Stir in potatoes, mixing until smooth.
With moistened hands form small balls (about 2 teaspoons each) and place on greased baking sheet. Bake in preheated 400F oven about 20 minutes or until golden brown, turning ince and brushing with egg yolk mixture. Makes about 40. From An Article: Jewish Food Too Good To Pass Over. By: Marion Kane (Food Editor) The Toronto Star 5 April, 1995
Submitted By SAM LEFKOWITZ On 04-07-95