PASSOVER BROCCOLI KNISHES

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.