Recipe - Miniature Potato Knishes

SEPHARDIC COOKING; MARK

~Jewish, Afghanistan 6 pound Potatoes ~ water 2 Eggs, beaten 1 cup Fine matzoh
meal 1 teaspoon Salt, or to taste One fourth teaspoon Pepper One half teaspoon Ground cuminseed One half c
Corn oil

1. Cover the potatoes with water in a pan and cook them in their skins,
covered, until tender. Cool and peel the potatoes and puree them in a
processor. Add the eggs, matzoh meal, salt, pepper, and cuminseed and mix
well.

2. Prepare small footballshaped cutlets 1" long and 1/2" wide. Heat the
oil in a skillet and brown the cutlets, a few at a time, over moderate
heat. Drain them on paper towels.

Serve warm. Serves 6.

Potatoes are often the filler needed during Passover when bread is
abolished for the holiday. These small "footballs" of simple but
satisfying ingredients can be served during a meal, although I have also
served them with drinks as appetizers.

Nutritional information per serving: xx calories, xx gm protein, xx mg
cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x
gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of
calories from fat.

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