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Submitted by Shelley Martin, Executive Chef (2000-2006) with the Shaarey Zedek Synagogue Catering Department
(makes 6 knishes) 1 c. mashed potatoes 1/3 c. matzo meal 2 T. potato starch 1/2 small onion, finely chopped 2 egg whites (or 1/4 c. Passover egg substitute) 1/2 tsp. black pepper 1/4 tsp. salt 1 c. fresh broccoli, blanched and cooked, cut into small florets 1/2 tsp. roasted garlic 1/2 tsp. finely chopped fresh parsley
In a bowl combine the potatoes, matzo meal, potato starch, onion, egg whites, parsley, salt and pepper and knead together. Divide the dough into six evenly sized balls and flatten. Place broccoli and some garlic into each flattened circle, fold over and press to seal.
Place the knishes on a baking sheet lined with parchment paper. Do not overlap knishes. Lightly brush with egg wash and bake at 375° for approximately 20 minutes.
You may add cheese if your meal is dairy.
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