Passover Knishes (Verenikes)

Categories : Passover Appetizers
Side Dish

-----FILLING-----
3/4 cup Chicken -- Cooked diced
1/2 cup Onion -- diced
1 tablespoon Oil
1/2 teaspoon Salt
1 tablespoon Egg Whites*
-----POTATO SHELL-----
1 pound Potatoes
1/2 teaspoon Salt
1 dash Pepper
1 Egg White
2 tablespoons Matzo Meal

1. Saute the diced onion in oil until soft; about 10 minutes. (I saute my 
onions in the microwave. Put in microwave-safe bowl. No oil, margarine, 
or liquids. Cover with plastic wrap. Cook on HIGH for 30 seconds.) 
Transfer to a chopping bowl (or food processor), add the chicken and chop 
until fine.
Stir in salt and enough egg white to bind the mixture. Set aside. (*THE 
INGREDIENT LIST SHOULD HAVE READ: 1-2 tablespoons egg white.) Peel, boil 
and mash the potatoes. Mix in salt, pepper, egg white and matzo meal.
2. Place about 3 T of the potato mixture into the palm of your hand. Make 
a depression in the center and fill with about 1 tsp. of filling. Bring 
the edges of the potato up and around the filling to completely cover the 
filling. Flatten into a patty.
3. Brown the patties on both sides in hot oil. Drain on paper towels.
Serve hot. (I would try baking them, not frying. Spray cookie sheets 
with Pam and bake at Makes 9 3" knishes. Serve verenikes as a hot hors 
d'oeuvre, a side dish, or a main dish with green vegetable