Prep 25 mins
Cook 40 mins
From Steve Raichlin's "Healthy Jewish Cooking", this is great for holidays and every day.
- 1 tablespoon olive oil
- 1 large onion, minced
- 2 garlic cloves, minced
- 1 tablespoon paprika
- 2 1⁄2 lbs potatoes, peeled and diced (3-4 idahos)
- salt, to taste
- 3 tablespoons fresh chives or 3 tablespoons fresh basil or 3 tablespoons fresh parsley or 3 tablespoons fresh dill, etc
- 3 -4 tablespoons flour
- 1 egg
- 1 cup fresh breadcrumb
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- cooking spray
- Preheat oven to 350°F.
- Heat oil in a skillet, add onions, and cook 5 minutes.
- Add garlic and paprika and turn heat to low, cook 7 minutes more.
- Meanwhile heat water, salt, potatoes in a large pot, bring to boiling, lower heat and simmer for 10-15 minutes.
- Drain potatoes and return them to pot over medium heat until water is evaporated.
- Remove from heat and cool slightly.
- Mash potatoes, add onion mixture, herbs, egg, salt, pepper, and flour.
- Use your hands to form 8 patties.
- Combine crust ingredients, dredge each knish through the crumb mixture, shaking off excess.
- Grease a baking sheet with cooking spray, spray tops and bottoms of knishes, bake 30-40 minutes, turning after 20 minutes.
I was looking for an easy and new recipe for potatoes. These turned out perfect. My guy thinks I'm a awesome cook anyway.Thanks for the great recipe. I'll definitly going to try some more of you recipes. You are great!! Toni
I'd never prepared or even eaten knishes before, so I can't comment on whether this is an authentic-style recipe. As for the mechanics of the recipe: the knishes came together perfectly (and I will admit to having had problems with previous attempts using other recipes in getting potato patties to stick together). I used "floury-type" potatoes (not certain what the North-American equivalent is) which are of a dry consistency and they were a good choice. While my husband and I enjoyed these, we did feel they were a bit on the bland-side, taste-wise despite all the good things added in. Next time I'll up the amount of seasoning in the potato mixture itself, especially garlic, salt and pepper. I think I'll also probably try them using potato flour rather than regular flour, they were kind of gummy in texture on the inside. I served this with sauerkraut and various sausages- nice combination. Thanks for posting.