| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Jewish | Appetizers, Passover, Side dish | 4 | Servings |
INGREDIENTS
| MARILYN SULTAR FJVS25A | ||
| 3/4 | c | Chicken, Cooked diced |
| 1/2 | c | Onion, diced |
| 1 | T | Oil |
| 1/2 | t | Salt |
| 1 | T | Egg Whites* |
INSTRUCTIONS
~-------------------------------POTATO SHELL-------------------------------- 1 lb Potatoes 1/2 ts Salt 1 ds Pepper 1 Egg White 2 tb Matzo Meal Sauté the diced onion in oil until soft; about 10 minutes. (I sauté 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. I got this recipe from "The Jewish Low Cholesterol Cookbook." Posted to MM-Recipes Digest V4 #10 by stalkofs@optonline.net on Mar 29, 1999
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