From the UTJ’s Southern test kitchen, Chef Andrea presents:

Broccoli Knishes
• 1 cup mashed potatoes
• 1/3 cup matzah meal
• 2 tbsp. potato starch
• 1/2 small onion, finely chopped
• 2 egg whites or 1/4 cup Passover egg substitute
• 1/2 tsp. black pepper
• 1/4 tsp. salt
• 1 cup fresh or frozen broccoli, steamed and finely chopped
• Cooking spray
Preheat the oven to 375 degrees.
In a bowl combine the potatoes, matzah meal, potato starch, onion, egg whites, pepper and salt and knead together. Divide the dough into 6 balls and flatten each. Divide the broccoli evenly onto each circle, fold over, and press edges to seal.
Generously coat a baking sheet with the cooking spray. Arrange the knishes in a single layer and place the baking sheet on the bottom rack of the oven. Bake for 15 minutes on each side. Serve hot. Serves 6.

Posted on March 26, 2009 at 3:43 am by Rabbi Jeffrey Rappoport · Permalink
In: Passover, Uncategorized

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