How cute are these mini potato knishes?
I love mini food items – do you? Over the years I’ve tried to re-brand my foods. Not change it completely, but just market it differently. When things are big and bulky I find that most people don’t always put it on their plate because there’s so much other food that they want to taste too. And then you know what? I eat ALL the leftovers!!
Mini is definitely the way to go 🙂
These mini potato knishes are not only delicious for Passover, but you can make them all year round too!
Need More Potato Ideas?
- Baked Potatoes
- Sweet and regular potatoes sliced in rounds and baked with a hint of honey, olive oil and fresh rosemary
What are some of the side dishes that you’re serving for Passover?
I’d love to know so please share in the comments below 🙂
Passover Mini Potato Knishes
Makes about 8 dozen mini knishes
- 6 cups mashed potatoes (about 4-6 large potatoes)
- 4 eggs, slightly beaten
- 2 large onions, diced
- 2 tbs. margarine or oil
- Salt and pepper to taste
- 3/4 cup matzo meal
- 1 egg yolk beaten with 1 tbs. water
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
Sauté diced onion until golden brown. In medium bowl, combine mashed potatoes, sautéed onion, eggs, margarine, salt, pepper, and matzo meal.
Form mixture into small balls about the size of a walnut. Place prepared baking sheet and flatten slightly with your thumb. Brush with diluted egg yolk and bake for 20 minutes or until well browned. Place for 5 minutes on the middle shelf if the knishes haven’t browned while baking on the bottom shelf.