- 1 tablespoon olive oil
- 1 large onion, minced (about 2 cups)
- 2 cloves garlic, minced
- 1 tablespoon paprika
- 2 1/2 pounds baking potatoes (about 3 or 4), peeled and cut into 1/2-inch dice
- 3 tablespoons chopped fresh herbs, such as chives, parsley, basil and dill
- 1 egg
- Freshly ground black pepper
- 3 to 4 tablespoons flour or bread crumbs
- Spray oil
- 1 cup unflavored bread crumbs
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Heat oven to 350 degrees F.
- Heat the oil in a large nonstick skillet over a medium flame.
- Add the onion and cook for about 6 minutes.
- Reduce heat to low, add garlic and paprika and cook until
caramelized, another 6 to 7 minutes.
- Meanwhile, place the potatoes in a large pot with cold salted water to cover.
Bring to a boil, then reduce heat and simmer until the potatoes are soft, about
8 to 10 minutes.
- Drain the potatoes and return them to the pan. Cook the potatoes over a medium
flame 1 to 2 minutes to evaporate any remaining liquid.
- Remove the pot from the heat and let cool slightly.
- Mash the potatoes in the pot.
- Stir in the onion mixture, herbs, egg and salt and pepper, to taste.
- Mix in the flour or bread crumbs. Potato mixture should be
thick enough to form with your hands.
- Wet your hands and form the potatoes into patties about 1 1/2 inches thick and
3 inches across.
- To use the optional crust, combine the bread crumbs, paprika, onion powder and
garlic powder in a shallow bowl.
- Dredge each knish through the crumbs, shaking off any excess.
- Arrange the knishes on a nonstick baking sheet lightly sprayed with oil.
- Spray the tops and sides of the knishes with oil.
- Bake until golden brown, about 30 to
40 minutes, turning the knishes with a spatula after 15 minutes.
Makes 8 knishes.
Source: Steven Raichlen's Healthy Jewish Cooking